Fresh Pineapple Cake

“Cookery: The Australian Way”  8^th Edition Shirley Cameron, Home Economics Victoria 2011
First  Edition 1966 was reprinted 11 times
(Amazing) Photos by Mark Roper

Fresh Fruit Cake     

A moist almond cake with the flavour of fresh fruit.

Serves: 10

Cooking utensil: medium loaf pan (1 Lt)

Oven temperature: 180°C

Preparation time: 20 minutes

Cooking time: 25 minutes

               

Ingredients: ¼ cup (45g) brown sugar; 2 eggs; 2 tblsp (20g) plain flour; ¾ (75g) ground almonds; 1 cup (250g) pineapple, apricots or peaches, diced.

Method:

1 Set oven at 180°C. Brush or spray loaf pan with oil and line with baking powder.

2 Beat sugar and eggs until mixture is thick

3 Fold in flour and ground almonds

4 Mix 2 tblspn batter with the fruit

5 Place remaining batter in loaf pan, cover with fruit mixture

6 Bake for 25 minutes. (Cake is baked when sides shrink slightly from sides of pan and a fine skewer inserted into the cake come out slean and dry).

7 Allow cake to cool in loaf pan for a few minutes, then carefully turn onto cake cooler.

8 Gently turn right side up onto a serving dish.

Note: Will keep up to 1 week in an airtight container. Suitable for freezing up to 3 months.