Boozy Cornish Pirate Cake : St Ewe

Ahoy, matey! Set sail on a delicious adventure with this boozy Cornish Pirate Cake. Packed with rum-soaked fruit, rich bananas, and a hint of apple, this hearty loaf cake is perfect for those who love their desserts with a bit of treasure. Egg of choice: St Ewe Original Large Eggs aka ‘The eggs in the blue box!’

Serves: 8

Ingredients

For the cake
300 g Cornish Rum-soaked Dried Fruit Sultanas, raisins, or your choice of dried fruit
300 g Self Raising Flour
150 g dark brown sugar
120 g unsalted butter Softened
2 St. Ewe Original Large Eggs
2 Ripe Bananas Mashed
1 Apple Grated
1 handful Chopped Nuts Walnuts or peacans works well (this is optional!)
60 ml Cornish Rum We love Twin Fin, a good glug is fine but feel free to be generous!
For the icing
275 g Icing Sugar
2 tsp Cornish Rum
2 tsp Camp Coffee Essence

Instructions

For the cake

Preheat your oven to 180°C (160°C fan).
Prepare a bread tin by greasing it well and lining it with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add our St Ewe Original eggs one at a time, beating well after each addition.
Stir in the mashed bananas, grated apple, and soaked fruit, making sure everything is evenly mixed.
Fold in the flour and nuts, then add a generous glug of Cornish rum to give the cake its pirate punch!
Pour the batter into the prepared tin and smooth the top.
Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.

For the icing

In a small bowl, mix together the icing sugar, rum, and coffee essence until smooth and glossy.
Drizzle the icing over the cooled cake and let it set.
Slice, serve, and enjoy with a hearty "Arrr!"