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.