Pineapple and apple slice

This was a very nice slice, suitable for dessert, served warm with cream or custard. Not too difficult and I am sure you could substitute fruit. Apricots would be good, maybe with some slivered almonds on top, Ann

Australian Family Circle Cookbook Rigby Publishers 1982

Pineapple and Apple Slice

Ingredients:

185 g butter; 2 teaspoons grated lemon rind; ¾ cup sugar; 2 eggs; 2 Tablespoons crystallised ginger, chopped; 1 ½ cups plain flour, sifted; 470 g can crushed pineapple, well drained; 3 medium cooking apples, peeled, sliced, lightly cooked and well drained

Method:

Beat butter with lemon rind and sugar until creamy.

Add eggs, one at a time, beating well after each addition.

Mix in ginger and flour.

Spread half mixture into greased lamington or slab tin.

Mix pineapple and apple, spread evenly over cake mixture

Cover with rest of cake mixture.  Place in little spoons full and spread carefully so as not to disturb fruit.

Bake in moderate oven 45-50 minutes until browned.

Serve warm or cold, cut into squares and dusted with icing sugar.  Accompany with cream, custard or ice cream if desired.

Note: A 470 g can of pie apples can be used instead of fresh apples.