Daisy and Sofie cook a pineapple cake

"We had a very ripe pineapple in our fruit bowl this morning and we were spoilt for choice on recipes from your blog!

Decided on the pineapple layer cake and we added some preserved ginger too, it is delicious!

We talked about quarters and halves, and Daisy practiced her cutting." Daisy and Sofie

Thanks for the beautiful photos of Daisy cooking up the pineapple layer cake Sofie!

Here's the recipe again for anyone who thinks that spoon looks pretty delicious!!!

“Aerophos” Recipe Book, Melbourne 1950

Basic Recipe for Hot Fruit Layer Pudding

6 oz (175g) self-raising flour; 2 oz (50g) butter;2 oz (50g) sugar; 2 eggs; 2/3 cup milk; about 1 ½ cups stewed drained fruit or shredded fruit such as pineapple

Sift flour. Cream butter and sugar. Beat in the eggs, one at a time. Stir in sifted flour alternately with the milk. Place half the mixture in a greased cake tin (this quantity is sufficient for a tin 8” (20cm) in diameter, 1 1/2 “ (3.8cm) deep). Cover with fruit pulp and top this with remaining batter.

Bake in a moderate oven (350⁰F/180⁰C) about 45 minutes. For four to six.

Variations of fruit layer pudding:

Pineapple and coconut pudding: Add 2oz (50g) coconut o the flour. Use shredded pineapple.