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.
Monday, 14 August 2017
ABC Canberra talks to the Pineapple Princesses
Ann Rocca and Anna Vidot
Photos: Jo Laverty, ABC Radio Canberra
Liberated Cook by the Reluctant Housewife to aid research into Muscular
A moist cake with canned pineapple.
1 cup sugar; 500g can crushed pineapple; 500g mixed fruit;
1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup
plain flour; 1 cup self-raising flour; 2 eggs
Place sugar, whole contents of can of pineapple, chopped
mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil
and boil 3 minutes. Remove from heat and cool completely.
Sift flours together. Mix into cold fruits mixture with
well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a
moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake
further 20-30 minutes or until skewer comes out clean. Cool in tin.
Circle Tropical Recipe Book, Queensland 2nd Edition 1970s
2 cups S. R. flour; ¼ teaspoon nutmeg or cinnamon or grated
rind of 1 orange; ¼ cup sugar; ½ tsp salt; 1 beaten egg; ¾ cup milk; 1/3 cup
melted butter; 1 X 450g can Crushed Pineapple (drained
Sift dry ingredients into bowl. Combine egg, milk and
butter. Add to flour all at once and stir quickly until dry ingredients are
just moistened. Lightly stir in pineapple. Fill greased muffin or patty tin 2/3
full. Bake in 200°C over for about 25 minutes or till golden. Serve warm with