Pineapple cake

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Pineapple Cake

For a 10 x 8 sq. ins. tin For a 12 x 9 sq. ins. tin Ingredients Preparation
7 oz 10 1/2 oz self-raising flour Sift the self-raising flour, spice, salt and sugar into the mixer bowl;  add the fat and eggs;  mix until blended.   Mix in the mincemeat and then the walnuts and finally the pineapple very carefully to stop it getting broken up to much.

If you don't have a mixer use the creaming method.


1/4 tsp 3/8 tsp salt
1/2 tsp 3/4 tsp cinnamon
2oz 3 oz butter / Flora Buttery
5 oz 7 1/2 oz sugar
2 3 large eggs
3 tbsp (3 oz) 4 1/2 tbsp (4 1/2 oz) chopped tinned pineapple
2 oz 3 oz. chopped walnuts
2 heaped tbsp 3 heaped tbsp  Xmas mincemeat (as much as you can get on the spoon)
NB   The tbsp (tablespoon) is an old imperial one 4 teaspoons capacity not 3 teaspoons like the current metric one.
Cook for 25 mins at 375F, 190C or Gas 5 Cook for 30 mins at 375F, 190C or Gas 5
The tablespoon (tbsp) used is an old fashioned one and is equivalent to 20 ml, if you don't have one use two dessertspoonfuls instead