Ann's Pineapple Fruit Cake

Ann's been preparing for the festive season!!!

The Liberated Cook by the Reluctant Housewife to aid research into Muscular Dystrophy NSW                                        

A moist cake with canned pineapple.

1 cup sugar; 500g can crushed pineapple; 500g mixed fruit; 1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup plain flour; 1 cup self-raising flour; 2 eggs

Place sugar, whole contents of can of pineapple, chopped mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil and boil 3 minutes. Remove from heat and cool completely.

Sift flours together. Mix into cold fruits mixture with well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake further 20-30 minutes or until skewer comes out clean. Cool in tin.

Ann's tips: When heating the mixture, stir it to dissolve the sugar. When it is cold add the eggs and the sifted flours, mix well, put into a greased and lined tin and bake in a lowish oven 1 ½ to 2 hours.  I use 150 degrees fan forced. When done, I add a tablespoon of dark rum over the top of the cake and cool it in the tin.

Lemon Ginger Chicken with Pineapple Mango Salsa

Thanks for another great link Leila!

Lemon Ginger Chicken with Pineapple Mango Salsa, from Mary Laslo on Facebook.

Lemon Ginger Chicken: 1 lb chicken breast, cut into bite-sized pieces; 1 tbsp fresh ginger, grated; Zest of 1 lemon; 1/4 cup lemon juice; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp olive oil; Salt & pepper to taste

Coconut Rice: 1 cup jasmine or basmati rice; 1 cup coconut milk; 1/2 cup water; 1/2 tsp salt

Pineapple Mango Salsa: 1/2 cup diced pineapple; 1/2 cup diced mango; 1/4 cup diced red onion; 1 tbsp lime juice; Fresh cilantro, chopped (optional); Salt & pepper to taste

Spicy Mayo: 1/4 cup mayonnaise; 1-2 tsp sriracha (adjust for spice); 1 tsp lime juice

Optional Additions: Sliced avocado for creaminess, A sprinkle of toasted coconut flakes for added texture, Chopped jalapeños for extra heat, A drizzle of honey on the salsa for a sweet touch

Prepare the Coconut Rice - Rinse the rice under cold water. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes until the rice is tender and the coconut milk has absorbed.

Make the Lemon Ginger Glaze - In a small bowl, mix together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

Cook the Chicken - Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 4-5 minutes, searing the chicken until golden brown on all sides. Once cooked through, pour the lemon-ginger glaze over the chicken and cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

Prepare the Pineapple Mango Salsa - In a bowl, combine the diced pineapple, mango, red onion, lime juice, and cilantro. Season with salt and pepper to taste, then gently toss to combine.

Make the Spicy Mayo - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha to suit your preferred spice level.

Assemble the Dish - To serve, spoon the coconut rice into bowls. Top with the lemon-ginger chicken and a generous spoonful of pineapple mango salsa. Drizzle the spicy mayo over the top, garnish with fresh cilantro, and add lime wedges on the side for extra zest.