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Thursday, July 23, 2009

Delicious Pineapple Cake


This "pineapple cake recipe" has been around our home for a good many years. It's been served as dessert after a number of lunches or dinners, it's served as a birthday cake, a party cake, a celebration cake ... you name it, it's been there. I've chosen to publish it, really because it's so versatile and quick and easy to make, and it's good served hot or cold, in summer or in winter - enough qualities to warrant it being "published".

Ingredients:
2 Eggs
3/4 cup sugar
1 cup self raising flour
2 tablespoons oil
1/4 cup milk (or soya milk)
1 teaspoon baking powder
1/2 tsp salt
1 x 440g tin pineapple pieces, drained

1. Mix eggs, oil and sugar together and cream well.
2. Add flour, milk, baking powder and salt. Mix well, but don't overbeat.
3. Drain pineapple pieces and add to cake mixture. (reserve juice if you'd like to add to the sauce or in place of the cream)
4. Mix and pour into a greased flat glass (ovenproof) dish (it must be suitable to serve from) - should fill no more that 2/3 to allow for expansion.
5. Bake at 180 C for approx 30 minutes (or until skewer comes out clean).

Sauce:
1/2 cup cream
1/2 sup sugar
pinch salt

1. As the cake nears the end of baking, prepare the sauce, as it is best poured over the hot cake to enable the sauce to soak into it.
2. Place all ingredients in a pot and bring to the boil. Remove from heat immediately i.e. do not overboil.
3. Pour sauce over the cake as soon as it's removed from oven - no need to cool.


Alternatively: You can use the pineapple syrup and 3 tbl butter and 1/4 cup sugar for the sauce OR just simply pour the warmed pineapple juice/ syrup over the cake.

Cut into squares and serve hot or cold with custard, ice-cream, cream, fruit salad .....

Quantity: approx 6-8 servings (more if being served with fruit salad and/or ice cream).

Ring the changes with :
  • 1/3 cup of dessicated coconut added to pineapple cake mixture.
  • (canned) apple pie pieces or canned pear halves (in this instance I lay the fruit on the bottom of a greased glass dish and pour the batter over it. Bake and sauce in the same way as above).
  • add 1/3 cup raisins to batter when making the apple or pear version

    Note: amendments made 29.10.09

5 comments:

Jeanneoli said...

Did you say pineapple and cake in the same sentence??? Yummy!!!

Gena said...

I did indeed!!! it is yummy - I tend to prefer this "cake" chilled rather than hot .... but either way it's deeelishhhhh try it and lemmeno!!

Take care
G

Anonymous said...

Hi Gen! Attempted your pineapple cake yesterday. A few snags... you said to add bicarb (not listed in the ingredients list) took a guess and added a teaspoon! I presume you add the pineapple pieces together with the flour etc. The mixture didn't look like much but must say it rose nicely in the dish (for once seemed to have chosen the right one). Didn't get round to adding the sauce - do you think I can still pour this over the "cold" cake - also thought of using the syrup from the pineapple pieces. What do you think? I quite enjoyed the taste of the dry cake minus the sauce - but that maybe because I don't have that sweet tooth!

Michelle Pike said...

Anonymous happens to be me Gen. Mich

Gena said...

Hi Mich, thanks for trying it out. Firstly my apologies (no bicarb needed (but 1 tsp no harm). Pineapple chunks added in last and I normally place it all in a flatish glass container (always fill 2/3 which allows 1/3 for expansion). Re. sauce I guess you can add it after (altho it then doesn't soak into the cake as well as when it's hot. Personally I prefer a lighter sauce so less cream or no cream and yes, I use the pineapple syrup with some butter and little sugar (just warm it all up) and pour that over the cake whilst still hot/ warm. If you use no sauce, your "guests" may like a little custard, cream or ice cream on the side. G

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