Friday, 3 April 2015

Pineapple teacake

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor

Pineapple Teacake

1 ½ cups self-raising flour; ½ cup sugar; pinch salt; 1 egg; ½ cup milk; 100g butter; 1/3 cup honey; 425g can crushed pineapple; ¼ cup coconut

Drain pineapple (the juice is not needed for this recipe). Melt 50g butter and allow it to cool.

Sift flour and salt, add sugar. Combine neaten egg, milk and melted butter, add to dry ingredients; mix well. 

Pour into a greased 20cm round cake tin, spread pineapple over the batter. Cream remaining butter and honey well, spoon over pineapple; sprinkle with coconut. Bake in moderately hot oven 35 to 40 minutes.

When cool, sprinkle top with sifted icing sugar.


  1. Fascinating - like an upside-down-upside-down-cake! I bet it is lovely and moist.