Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Wednesday, 27 November 2013
A perfect use of canned pineapple
My sister-in-law, Colleen, makes a totally delicious carrot cake. There are 6 !! displayed here at my brother, Richard's, birthday celebrations, Anne.
Colleen found the original recipe she has been using for many years in
Entertaining & Cooking Guide ’78, Australia
2 cups plain flour; 2 tsp baking powder; 1 ½ tsp soda;
salt; 2 tsp cinnamon; 2 cups sugar; 1 ½ cups oil; 4 eggs; 2 cups grated carrot;
1 X 250g can crushed pineapple, drained; ½ cup chopped nuts
Sift together flour, baking powder, soda, salt &
cinnamon. Add sugar, oil & eggs. Stir in carrot, pineapple & nuts. Put
into greased & floured pan45cmx23cm or 23cmround pan. Bake at 180°C35-40