Thursday, 21 May 2015

Loafing with pineapple

The Australian Women’s Weekly Cookery Book, Prize recipes from our £2,000 Cookery Contest, 1948

Hawaiian Fruit Roll    
One cup pineapple juice (fresh or tinned), 1 cup dates, ¼ cup honey, 2 tblsp margarine or butter, 1 egg, 1 ½ cups flour, 2 tsp baking powder, ¼ tsp salt, 1 cup chopped nuts
Place pineapple juice and chopped dates in saucepan, simmer gently until thick. Cream honey with margarine or butter, add beaten egg. Fold in sifted dry ingredients, date mixture, and nuts. Turn into greased tin, 25cm X 10cm X 7.5cm, bake in a moderate over 200°C approximately 1 hour.

The Cookery Year, published by the Reader’s Digest 1973, London

Pineapple and Cherry Loaf 

Preparation time: 35 mins.

Cooking time: 1 ½ hours

Ingredients: 175g glacé cherries; 40g glacé pineapple; 75g ground almonds; grated rind of half lemon; 175g butter or margarine; 175g caster sugar; 3 eggs; 75g self-raising flour; 75g plain flour; pinch of salt

Grease a loaf tin, 10cm by 23cm (top measurement); line with buttered greaseproof paper. Wash and dry the cherries, cut them in half and set 10 aside. Chop the pineapple and mix with the cherries, ground almonds and lemon rind.

Beat the butter until soft, then add the sugar, and cream the mixture until light and fluffy. Beat the eggs before adding them to the mixture a little at a time. Sift and fold the flours and salt, a third at a time, into the creamed mixture. Lastly fold in the fruit.

Spoon into the prepared tin, level the surface and arrange the reserved cherries on top. Cover the tin loosely with kitchen foil, taking care that it does not touch the cake mixture. Bake in the centre off an oven pre-heated to 180°C for about 1 ½ hours or until well-risen and firm to the touch. Cool on a wire rack and remove the lining paper.

Ladies Who Lunch, Easy, elegant recipes for brunch, lunch or dinner by Ann Reed and Marilyn Pfaltz 1972  USA 
Pineapple and Walnut Bread  
2 cups sifted flour; 3 tsp baking powder; 1 tsp salt; ½ tsp baking soda; ¼ cup butter, softened; ½ cup sugar; 1 ½ tsp vanilla; 1 egg; 1/3 cup finely chopped dates; ¾ cup finely chopped walnuts; 1 can (450g) crushed pineapple drained
Preheat oven to 180°C.  
Sift flour, baking powder, salt & baking soda together. Cream butter with sugar & vanilla. Add egg, beating until light & fluffy. Add dry ingredients. Stir in dates, walnuts & drained pineapple. Pour into greased 23cm x 12cm loaf pan. Bake 1 hr. or until a toothpick inserted into loaf comes out clean. To freeze: let cool & wrap securely in foil. Yield: 1 loaf.

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