Pineapple and date loaf

 Australian Women's Weekly Cakes and Slices Cookbook, original edition 1987

I served this sliced and buttered, Ann

Fruit loaf

“Everything I know about cooking I learned from the Country Women’s Association of NSW” Sydney 2018

1 cup cold tea; 1 cup sugar (brown or white); 1 cup mixed dried fruit (I used my favourite dried fruits - pineapple, dates, cranberries & sultanas, chopped) ; 2 cups self-raising flour, sifted

Soak together tea, sugar and fruit for 2 hours. Fold in sifted flour. Bake in a greased and lined cake tin in a moderate oven for 40-50 minutes.

Pineapple Nutloaf

Marion Faller’s Nutloaf in “The Photographer's Cookbook” Lisa Hostetler 2016

Have all ingredients at room temperature. With an electric beater, mix together the following, liquids first:

½ cup safflower or other vegetable oil; ½ cup honey; 1 large egg; 1 ¾ cups whole-wheat flour; ¼ cup wheat germ or bran; 2 tsps baking powder

Mix in 1 cup unsweetened crushed pineapple, drained; 1 tsp freshly ground coriander, grated rind of 1 lemon; 1 cup chopped nuts (walnuts, raw cashews, pecans etc) and/or unsalted sunflower seeds

Put into oiled loaf pan. Sprinkle with seeds (sesame, poppy, celery etc)

Bake in preheated oven 180°C/350°F for approx 40 minutes

Cool before cutting. Store in refrigerator.

Pineapple loaf with dates

“Delicious Cakes and Slices” baked by the Solo Valencio Girls, Orange 2014 all profits to Western Care Lodge

 

Date and Pineapple Loaf

 

Ingredients: 1 ½ cups (250g) chopped dates; 450g can crushed pineapple; 125g butter; ½ cup castor sugar; 2 eggs, lightly beaten; 2 cups self raising flour

 

Method: Grease 15cm X 25cm loaf tine, line base with baking paper. Combine dates, undrained pineapple, butter and sugar in a saucepan stirring constantly over heat without boiling until butter melted. Bring to the boil, reduce heat, simmer uncovered for 3 min without stirring. Cool.

Stir in eggs then sifted flour in two lots. Pour into prepared tin. Bake in moderate oven for one hour. Stand for ten minutes before turning out on to wire rack to cool.

Annie Rowland’s contribution from ‘Australian Women’s Weekly Cakes and Slices Cookbook'.

 

 

 

Pineapple and Pecan Nuts

Country Kitchen Cookbook: A feast of creative homestyle recipes with nutritious high-fibre oats, Quaker Oats, Family Circle Companion Series, Sydney date?

 

Pineapple-Pecan Loaves

250g butter or margarine; 1 cup CSR brown sugar, firmly packed; 3 large eggs, beaten; 1 tspn vanilla essence; 1 cup desiccated coconut; 1 cup QUAKER quick oats or instant porridge; 2 X 400g cans crushed pineapple, undrained; 3 ½ cups self-raising flour; ¼ tspn salt (optional); 1 cup chopped pecan nuts

1. Beat butter and sugar to a cream; gradually add the eggs and vanilla, beating well.

2. Stir the coconut, oats and undrained pineapple through (the mixture will 'curdle' or separate). Sift flour and salt over the top and add half the pecan nuts.

3. Beat mixture lightly but thoroughly and spoon into 2 lined and well-greased loaf cake pans. Scatter remaining pecans over the top. Bake, side by side, in a moderate oven, reversing the pans once or twice for 55 to 60 minutes.

4. Allow to stand for 7 to 10 minutes in the pans before turning onto a rack to cool.

Note: If the particular brand of crushed pineapple contains excessive liquid, drain lightly before use or add a little extra flour.

Makes 2 loaves.

 

        This cute paper pineapple cocktail stick was souvenired by Ann at her niece, Sofie and Joe's wedding party at Bundanoon.

Loafing with pineapple

The Australian Women’s Weekly Cookery Book, Prize recipes from our £2,000 Cookery Contest, 1948

Hawaiian Fruit Roll    

One cup pineapple juice (fresh or tinned), 1 cup dates, ¼ cup honey, 2 tblsp margarine or butter, 1 egg, 1 ½ cups flour, 2 tsp baking powder, ¼ tsp salt, 1 cup chopped nuts

Place pineapple juice and chopped dates in saucepan, simmer gently until thick. Cream honey with margarine or butter, add beaten egg. Fold in sifted dry ingredients, date mixture, and nuts. Turn into greased tin, 25cm X 10cm X 7.5cm, bake in a moderate over 200°C approximately 1 hour.

The Cookery Year, published by the Reader’s Digest 1973, London

Pineapple and Cherry Loaf 

Preparation time: 35 mins.

Cooking time: 1 ½ hours

Ingredients: 175g glacé cherries; 40g glacé pineapple; 75g ground almonds; grated rind of half lemon; 175g butter or margarine; 175g caster sugar; 3 eggs; 75g self-raising flour; 75g plain flour; pinch of salt

Grease a loaf tin, 10cm by 23cm (top measurement); line with buttered greaseproof paper. Wash and dry the cherries, cut them in half and set 10 aside. Chop the pineapple and mix with the cherries, ground almonds and lemon rind.

Beat the butter until soft, then add the sugar, and cream the mixture until light and fluffy. Beat the eggs before adding them to the mixture a little at a time. Sift and fold the flours and salt, a third at a time, into the creamed mixture. Lastly fold in the fruit.

Spoon into the prepared tin, level the surface and arrange the reserved cherries on top. Cover the tin loosely with kitchen foil, taking care that it does not touch the cake mixture. Bake in the centre off an oven pre-heated to 180°C for about 1 ½ hours or until well-risen and firm to the touch. Cool on a wire rack and remove the lining paper.

Ladies Who Lunch, Easy, elegant recipes for brunch, lunch or dinner by Ann Reed and Marilyn Pfaltz 1972  USA 

Pineapple and Walnut Bread  

2 cups sifted flour; 3 tsp baking powder; 1 tsp salt; ½ tsp baking soda; ¼ cup butter, softened; ½ cup sugar; 1 ½ tsp vanilla; 1 egg; 1/3 cup finely chopped dates; ¾ cup finely chopped walnuts; 1 can (450g) crushed pineapple drained

Preheat oven to 180°C.  

Sift flour, baking powder, salt & baking soda together. Cream butter with sugar & vanilla. Add egg, beating until light & fluffy. Add dry ingredients. Stir in dates, walnuts & drained pineapple. Pour into greased 23cm x 12cm loaf pan. Bake 1 hr. or until a toothpick inserted into loaf comes out clean. To freeze: let cool & wrap securely in foil. Yield: 1 loaf.

The loaves and the pineapples

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne. Published by The Australian Dried Fruits Association as a service to housewives.

Sultana and Pineapple Loaf

1 cup sultanas; 1 tblspn butter; 1 beaten egg; ¼ cup sugar; ¾ cup milk; ½ cup crushed drained pineapple; 2 cups flour; 3 level tspns baking powder; ¼ tspn salt

Sift flour, salt and baking powder three times. Cream butter and sugar, add egg and beat well. Stir in milk and dry ingredients, then pineapple and sultanas. Place in greased loaf tin and bake in a moderate oven for 1 to 1 ¼ hours.

I discovered this lovely stove at a recent garage sale, in an original 1952 kitchen. I returned the next day with morning tea so I could take a photo! I hope the new owners don't want to renovate, Anne.

The Australian Women’s Weekly presents . . . Cakes for all occasions from our Leila Howard Test Kitchen 1971

Cherry Fruit Cake

“With colourful cherries, fruit, and crystallised pineapple, this cake keeps well; it can be made 2 weeks in advance.”

250g butter or substitute; 1 cup castor sugar; 1 tspn grated lemon rind; ½ tspn vanilla; 2 tblspn rum or brandy; 4 eggs; 250g glace cherries; 100g sultanas; 100g seeded raisins; 100g crystallised pineapple; 2 ½ plain flour; 1 tspn baking powder; ¼ tspn salt; ¼ cup milk

Cream butter and sugar with vanilla and lemon rind until soft, white and fluffy. Add eggs one at a time, beating well after each. Halve cherries. Fold in fruit and rum. Fold in sifted dry ingredients alternately with milk. Turn into 20cm round cake tin lined with greased paper. Bake in moderate oven 1 ½ hours or until cooked when tested. Cool in tine on wire rack.

New Zealand Pineapple and Nut Loaf

The Pineapple Princesses recently enjoyed the truly fabulous World of Wearable Art in Wellington, New Zealand. We recommend you save all your pennies and go one year as it is a spectacular event of inspiring wearable art and theatre.

When visiting our friend Jenny in Dunedin I had a sneaky poke around her kitchen in the hope of finding a New Zealand retro recipe for pineapple and lo and behold -

Basic New Zealand Cookbook by Eleanor M. Gray, Dunedin 1978

Pineapple and Nut Loaf

2 cups sifted flour, ½ cup sugar, 1 tsp salt, 1 tblspn baking powder, ½ cup chopped nuts, 1 medium egg, 1 cup milk, 50g melted butter, ¼ cup well drained crushed pineapple (cut any large pieces of pineapple)

Preheat the oven (180°C). Grease a medium to large loaf tine with a small amount of butter. Sift the dry ingredients into a medium bowl. Stir in the nuts. Beat the egg with a rotary beater; add the milk and butter; beat to mix. Make a ‘well’ in the centre of the dry ingredients; pour the liquid ingredients into the ‘well’; stir quickly with a wooden spoon until the dry ingredients are just dampened and the mixture is still lumpy, Turn into the prepared loaf tin; spread carefully to the corners. Bake in a moderate oven(180°C) for 45 to 60 minutes until golden brown and a cake tester inserted in the centre of the loaf comes out clean. Stand for 2 to 3 minutes. Loosen the loaf from the sides of the tin with a spatula or knife. Turn onto a cake cooler. Serve cold; leave for 24 hours before slicing if possible. Makes 1 medium to large loaf.

Beautiful!

A delicious Pina Colada Shake enjoyed on Lambton Quay, Wellington!

Play with a pineapple.

At a loose end? Looking for something to do between cooking Ruby's delicious breakfast Liver 'N' Bacon Tropic Style and Beach Boy Lunch? This first game's actually very tricky!

http://www.boowakwala.com/pineapple/pineapple.html

And in this game you can cook your own pineapple bread.

The recipe is included for you to try after you practise with the animation ! It was delicious. Anne.
 

http://www.didigames.com/pineapple-bread.html