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.
Saturday, 13 September 2014
Fresh Pineapple Cake
Australian Way”8th Edition
Shirley Cameron, Home Economics Victoria 2011 FirstEdition 1966 was reprinted 11 times
(Amazing) Photos by Mark Roper
Fresh Fruit Cake
A moist almond cake with the flavour of fresh fruit.
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
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
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.