Australian
Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor
Pineapple
Teacake
1 ½ cups self-raising flour; ½ cup sugar; pinch salt; 1
egg; ½ cup milk; 100g butter; 1/3 cup honey; 425g can crushed pineapple; ¼ cup
coconut
Drain pineapple (the juice is not needed for this
recipe). Melt 50g butter and allow it to cool.
Sift flour and salt, add sugar. Combine neaten egg, milk
and melted butter, add to dry ingredients; mix well.
Pour into a greased 20cm
round cake tin, spread pineapple over the batter. Cream remaining butter and
honey well, spoon over pineapple; sprinkle with coconut. Bake in moderately hot
oven 35 to 40 minutes.
When cool, sprinkle top with sifted icing sugar.
.JPG)
Fascinating - like an upside-down-upside-down-cake! I bet it is lovely and moist.
ReplyDeleteLOL. It was delicious.
ReplyDeleteBeen making this since the release of the book.. BEST cake EVER!
ReplyDeleteThis book was a gift to me in the 80s, as was the red one. The pineapple tea cake was and still is an absolute favorite...today I'm making it for my grandkids, just as I did for their Mum when she was little... and she is 40 soon. 😊
ReplyDelete