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Pineapple Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

So moist you'll need a towel!

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-raising 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.
  • 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.
  • Tell us what you think