Method

• 1.
  Preheat the oven to 160°C. Grease a 24cm bundt pan with butter.
• 2.
  Place the butter, molasses, honey, sugar and 1/2 cup (125ml) water in a saucepan over low heat, swirling until the butter has melted. Pour into a large bowl and set aside to cool.
• 3.
  Meanwhile, sift flours, baking powder, ground ginger, cinnamon, allspice, cloves and 1/2 tsp salt into a bowl. Set aside.
• 4.
  When molasses mixture is warm to the touch, whisk in eggs, one at a time, until incorporated. Pour in milk and whisk to combine. Whisk in dry ingredients until a thick batter, then stir in fresh ginger.
• 5.
  Pour batter into the prepared pan and bake for 50 minutes - 1 hour until a skewer inserted in the tallest part of the cake comes out clean. Set the cake aside to cool for 10 minutes, then loosen the edges and turn out onto a wire rack.
• 6.
  Meanwhile, for the tipsy pineapple, place sugar, rum and 1/3 cup (80ml) water in a saucepan over medium heat. Cook, stirring, for 8-10 minutes until slightly thickened and sugar dissolves.
• 7.
  Remove the pan from heat and, using tongs, dip pineapple into rum sauce. Spread over a baking tray in a single layer. Return syrup to the heat and increase heat to high.

• 8.
  Cook for 2-3 minutes or until reduced to a thin caramel. Remove from heat, then stir in the butter and a pinch of salt flakes.
• 9.
  Once cake is cool, top with pineapple and drizzle with syrup to serve