Tuesday, 22 October 2013

New Zealand Pineapple and Nut Loaf

The Pineapple Princesses recently enjoyed the truly fabulous World of Wearable Art in Wellington, New Zealand. We recommend you save all your pennies and go one year as it is a spectacular event of inspiring wearable art and theatre.

When visiting our friend Jenny in Dunedin I had a sneaky poke around her kitchen in the hope of finding a New Zealand retro recipe for pineapple and lo and behold -

Basic New Zealand Cookbook by Eleanor M. Gray, Dunedin 1978

Pineapple and Nut Loaf
2 cups sifted flour, ½ cup sugar, 1 tsp salt, 1 tblspn baking powder, ½ cup chopped nuts, 1 medium egg, 1 cup milk, 50g melted butter, ¼ cup well drained crushed pineapple (cut any large pieces of pineapple)
Preheat the oven (180°C). Grease a medium to large loaf tine with a small amount of butter. Sift the dry ingredients into a medium bowl. Stir in the nuts. Beat the egg with a rotary beater; add the milk and butter; beat to mix. Make a ‘well’ in the centre of the dry ingredients; pour the liquid ingredients into the ‘well’; stir quickly with a wooden spoon until the dry ingredients are just dampened and the mixture is still lumpy, Turn into the prepared loaf tin; spread carefully to the corners. Bake in a moderate oven(180°C) for 45 to 60 minutes until golden brown and a cake tester inserted in the centre of the loaf comes out clean. Stand for 2 to 3 minutes. Loosen the loaf from the sides of the tin with a spatula or knife. Turn onto a cake cooler. Serve cold; leave for 24 hours before slicing if possible. Makes 1 medium to large loaf.


A delicious Pina Colada Shake enjoyed on Lambton Quay, Wellington!

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