More recipes Recipe search

Pineapple Cake

A community recipe by Razzy

Not tested or verified by Nigella.com

Print me

Introduction

So moist you'll need a towel!

Ingredients

Serves: 6

Metric Cups

425 grams pineapples (canned)
100 grams glace cherries
100 grams self-raising flour
100 grams plain flour
1 pinch of salt
225 grams sultanas
100 grams margarine
100 grams soft brown sugar
100 grams dates (chopped)
1 teaspoon bicarbonate of soda
2 eggs
1 teaspoon vanilla essence

15 ounces pineapples (canned)
4 ounces candied cherries
4 ounces self-rising flour
4 ounces all-purpose flour
1 pinch of salt
8 ounces golden raisins
4 ounces margarine
4 ounces soft brown sugar
4 ounces dates (chopped)
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla essence

Method

Pineapple Cake is a community recipe submitted by Razzy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven to 180c, gas mark 4. Lightly grease and line a 20cm round cake tin and lightly grease the lining paper.

Drain the pineapple and chop, retaining the juice. Quarter the cherries and sieve the flour with the salt. Wash and dry the sultanas.

Simmer together in the pineapple juice, margarine, sugar, sultanas, cherries and dates for 15 minutes. Add the bicarb and allow the mixture to cool.

Fold in the sieved flour together with the beaten eggs and vanilla flavouring.

Place in the tin, smooth over the top and bake for 45 minutes. Then reduce the oven temperature to 170c, Mark 3 for a further 30-45 minutes or until golden in colour and firm to the touch and beginning to shrink from the side of the tin.

Allow to cook for 15 minutes then turn out onto a cooling rack.

Heat oven to 180c, gas mark 4. Lightly grease and line a 20cm round cake tin and lightly grease the lining paper.

Drain the pineapple and chop, retaining the juice. Quarter the cherries and sieve the flour with the salt. Wash and dry the golden raisins.

Simmer together in the pineapple juice, margarine, sugar, golden raisins, cherries and dates for 15 minutes. Add the bicarb and allow the mixture to cool.

Fold in the sieved flour together with the beaten eggs and vanilla flavouring.

Allow to cook for 15 minutes then turn out onto a cooling rack.