Hawaiian pineapple teacake

The Jean Bowring Cookbook 1970 Sydney.

Cakes: Hawaiian tea cake

2 ozs (50g) butter; ¼ cup sugar; 1 egg; 1 cup self-raising flour; a pinch of salt; 2 tblsp milk; ½ cup well-drained canned shredded pineapple

For the topping: 1 tspn butter, melted; ¼ tspn cinnamon; 1 tsp sugar

Cream the butter and sugar and gradually add the well-beaten egg. Sift the flour with the salt and add to the creamed mixture alternately with the milk.

Spread half the cake mixture in a well-greased 7-inch (18cm) sandwich tin and cover with the well-drained pineapple. Top with the remainder of the cake mixture.

Bake in a moderate oven, 350°F (180°C) for 25 to 30 minutes. Turn out carefully onto a wire cooler and while still hot brush with the melted butter and sprinkle with a mixture of sugar and cinnamon.

Pineapple, lime and coconut chews

https://www.taste.com.au/recipes/pineapple-lime-coconut-chews/83bedbe4-34f6-4e20-884d-292d1985bfe4?r=recipes/sweetfingerfoodrecipes&c=yMyEWURR/Sweet%20finger%20food%20recipes

Pineapple, lime and coconut chews

“Get into fruity pineapple baking with these sensational sweet bites, perfect for spring time.”

INGREDIENTS: 3 egg whites; 1/2 cup caster sugar; 1 tablespoon cornflour; 1 teaspoon finely grated lime rind; 1/2 cup finely chopped dried pineapple; 1/2 cup shredded coconut, lightly toasted; icing sugar mixture, to serve

METHOD:

Step 1

Preheat oven to 160°C/140°C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Continue beating for 2 minutes or until mixture is glossy. Transfer mixture to a large bowl. Fold in half the cornflour, lime rind, pineapple and coconut. Repeat with remaining cornflour, lime rind, pineapple and coconut.

Step 3

Drop heaped tablespoons of meringue mixture, 4cm apart, onto prepared trays. Bake for 25 to 30 minutes or until crisp. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar. Serve.

I made a double batch with these delicious ingredients. 

I found that smaller ones worked the best, cooked in a slower oven for longer than recommended, Anne.

Nauruan Pineapple and Banana Bread

https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/nauruan-cuisine/banana-pineapple-bread/

Banana Pineapple Bread

Ingredients: 2 large eggs; 1/2 cup extra virgin coconut oil, melted (this ingredient is what really makes this recipe so awesome. Be sure to get “extra virgin” – the taste is distinct, unique, and wonderful); 1/3 cup buttermilk; 1-1/4 cups granulated white cane sugar; 1/4 cup light brown sugar, packed; 1 tbsp. pure vanilla extract; 2 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. freshly grated nutmeg; 1/4 tsp. salt; 1 to 1 1/4 cups mashed ripe bananas; 1 cup fresh or frozen pineapple, diced

Directions:

1 Preheat your oven to 350 degrees Fahrenheit (180°C)

2 Prepare two 8″ (20cm) by 4″ (10cm) bread pans with a light coating of grease topped with flour on the bottoms and inside walls.

3 Combine the coconut oil, buttermilk, eggs, vanilla, brown and white sugars in a large mixing bowl. Stir and blend together until completely smooth and devoid of any lumps.

4 Using another bowl, whisk together the baking powder, baking soda, flour, nutmeg and salt.

5 Add the flour mixture into the egg mixture, and stir together. This should be a very gentle “folding” procedure. Do not stir vigorously, you just want the two mixtures to be combined into one batter, but not “whipped” together.

6 Now fold into the batter the pineapple and bananas.

7 Now pour your combined-fruity batter into your prepared pans and bake for about 40 to 45 minutes, or until the loaf tops are well set and turning a rich golden colour. If you are using frozen pineapple, it will take a little longer than if using fresh. The breads are well done when you can stick a toothpick deep into the center and it is almost clean when you pull it out.

8 Remove the pans from the oven and let them cool a bit – 10 to 15 minutes – before taking the loaves out of the pans.

9 Serve your Nauruan style Banana Pineapple Bread while still nice and warm. What doesn’t get eaten right away will still taste great later, at room temperature.

10 For a drink accompaniment, try taking some Nauruan Pandanus tea. Wonderful combination, and very healthy for you, too.

I made this delicious bread with gluten free plain flour and it worked very well, a lovely light texture. The pineapple is a great addition to the old favourite, banana bread, Anne

Pineapple step-ups

Thanks for this c 1960s recipe Vicki. Glamorous? No. Tasty? Yes.

http://unusualcoleslaw.blogspot.com/2019/02/pineapple-step-ups.html?utm_source=dlvr.it&utm_medium=twitter

Pineapple Step-Ups

1/4 cup pineapple juice

1 tablespoon margarine

1 dessertspoon brown sugar

Pinch ground cloves

1/4 to 1/2 cup diced bacon

2 cups diced veal, or pork, chicken, lamb, etc.

1/2 cup diced onion

1 egg

2/3rds cup fine white breadcrumbs

Salt and pepper

6 rings canned pineapple

Method: Combined in saucepan, 1/4 cup pineapple juice, margarine, brown sugar and cloves. Heat and stir well. Place in bowl diced meat, onion, white breadcrumbs, and mix. Add egg, salt and pepper and combine well. If mixture is too dry, add a little pineapple juice. Then add half contents of saucepan and press mixture together well with fingers. Form into 6 found flat patties, and place one on top of each pineapple ring. Brush baking dish with melted margarine and place Step-ups in dish. Pour remainder of liquid in saucepan over Step-ups. Completely seal dish with sheet of Alfoil. Bake for 35 to 40 minutes at 350F on shelf below centre of oven.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.24.