Pineapple Jiffy Cake

Cakes and Cake Decorating by Marguerite Patten & Betty Dunleavy 1968 Australian edition

Pineapple Jiffy Cake

6 tblspn plain flour and 3 level tspn baking powder; 4 tblspn castor sugar; 2 tblspn butter or margarine; 1 beaten egg; 1 tspn vanilla essence; ½ pt milk

For the icing and decoration: 12 tblspn sieved icing sugar; 3 tblspn warmed pineapple juice, taken from a can of pineapple chunks; few drops lemon juice; few drops yellow colouring

Sieve the flour and baking powder together in a bowl and add the sugar. Mix together the melted butter, egg, vanilla essence and milk. Slowly add this to the dry ingredients and then beat thoroughly for 2 minutes for a smooth batter. Grease and line a 9” sandwich tin or a 8” square tine. Pour the batter mixture into the tin and bake for approximately 35 minutes in a moderate to moderately hot oven. 

Remove from the tin and cool on a wire rack. Beat the icing sugar, pineapple and lemon juice together until the icing becomes smooth and glossy and coats the back of the spoon. Mark a line across the centre of the cake and place a narrow strip of foil or greaseproof paper across this line. This will prevent the icing from spread.

Pour half the icing over one half of the cake, allowing it to coat the side. Add the colouring to the rest of the glace icing, remove the strip of paper and spread this icing on the other half of the cake.

Decorate with chopped pineapple, as shown in the picture, just as the icing begins to set.

Serve the remaining pineapple chunks with the cake as dessert, or the cake alone for tea.

I don't think my new career is cake decorating, but it's all about having a go isn't it??? 

And who doesn't love those little silver balls? Anne