Pineapple Tea Cake

Thanks for the recipe and photos Wendy. We did note the pineapple tea spoon! Lovely! Anne

“It was easy to make and the pineapple layer made it moist and delicious.” Wendy

Westinghouse Food Crafter c1950s

Pineapple Tea Cake

Setting 12

2 tblsp butter; 2 ozs (1/2 cup) sugar; ¼ tsp cinnamon; pinch of salt; 2 eggs (or 1 egg and 3 tblspn milk); 1 extra tspn butter; 1 extra tspn sugar; 4 ozs (3/4 cup) self raising flour; ½ - ¾ cup drained pineapple (shredded/crushed)

Method: Cream butter and sugar. Add eggs one at a time beating well. Reduce to speed 1 and fold in sifted flour and salt, then milk if use. Spread half the mixture into a well greased 7” (17cm) sandwich pan, cover with a layer of pineapple then the balance of the cake mixture.

Bake in a moderate oven 40 minutes. While still hot, brush top with xtra tspn of butter, sprinkle with extra tspn of sugar and cinnamon, mixed together. Serve in wedges with or without whipped cream and small pieces of pineapple topping.