Cherry Ginger and Pineapple Cake

Eating in the ‘80s, published by The Sydney County Council

Cherry Ginger and Pineapple Cake

250g butter; 1 cup castor sugar; 1 level tspn grated lemon rind; 4 X 60g eggs; 1 cup self raising flour; 1 cup plain flour; 1 cup ground almonds or marzipan meal; ¼ cup lemon juice; ¼ cup (60g) chopped glace pineapple; ¼ cup (60g) finely chopped glace ginger; 1 cup (180g) glace cherries, cut in halves

1. Cream butter, sugar and lemon rind. Add eggs one at a time, beating well after each addition

2. Add sifted flours and ground almonds alternately with lemon juice to creamed mixture, mix well. Fold pineapple and ginger

3. Place three-quarters of mixture into a 23cm X 12cm X 8cm loaf tin, lined with a double thickness of greaseproof paper. Pace cherries evenly over mixture, cover with remaining mixtures

4. Bake in moderately slow oven 160C 1 ½ hours. Allow to cool in tin. Store in an airtight container.

 

My friend Robyn's father's neighbour grew these beautiful

pineapples his yard in Redland Bay, Queensland, Anne.