Monday, December 10, 2018

Pineapple Cake

Pineapple Cake

Pineapple Cake

1 cup butter or margarine
1 ½ cups sugar
6 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 can Pineapple Slices (cut into small bits)
2 teaspoon Pineapple Juice


1.          Preheat the oven to 350°.
2.          Grease and flour loaf pan, sheet pan or layer pans.
3.          Cream butter until light and fluffy.
4.          Gradually add sugar, beating well until fluffy.
5.          Add eggs, one at a time, beating after each addition.
6.          Add pineapple juice and pineapple bits.
7.          Blend or fold in sifted dry ingredients gradually.
8.          Pour batter into prepared pan.
9.          Bake in a 350° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.
10.       Let cool in pan 10 minutes.
11.       Remove from pan.
12.       Let cool completely on a wire rack.
13.       Optional – Icing, frost, sprinkle with powder sugar, garnish etc. to your choice or likings. 

Pineapple Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman

Cake recipe came from my Aunt Ida Spenser to which she gave me many years ago in my teenage years.  She often made this particular cake on many occasions while being at her house as a child growing up.  She either served it plain or marbled; or with frosting or icing.  She often made it in the fruitcake (mixed peel and raisins soaked) variation as well.  
Excluding the pineapple, I just decided when making this to add the pineapple.  She made it with vanilla flavoring and plain.


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