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August 5th, 2020 
Neena
Tea time cakes are my all time favorite. Have you tried any of these teatime cakes?
This Pineapple cake is made using Flour,Baking Powder,eggs and Pineapples.You can either use canned Pineapple or fresh pineapple for this recipe.Make sure you use very sweet and ripe pineapples chunks.They will give a better flavor and texture to the cake.
You can even use store bought pineapple juice.Make sure that you use unsweetened juice.
This Pineapple cake is wonderfully Rich and Moist with a lovely golden brown crust.This cake is delicious plain or with just a dusting of powdered sugar. Do try out this recipe and share your feedback.
Here you go..
Ingredients
1 Cup All Purpose Flour
1 Teaspoons Baking Powder
1/4 Salt
1/2 Cup Vegetable Oil
1/2 Cup Castor Sugar
2 large Eggs,at room Temperature
1 Teaspoon Pineapple/Vanilla Essence
1/4 Cups Pineapple Juice
1/3 cup Pineapple Chunks
Method
Preheat your oven to 180 degrees for 10 minutes and place the oven rack in the centre of the oven.Line a 8*4loaf tin or 8 inch cake tin with butter paper /Parchment paper or grease the pans with butter and dust with flour.
In a bowl sift or whisk the flour with the baking powder and salt.
Grind the pineapple chunks to a fine paste and keep this aside.If you are using canned pineapple reserve the juice in which the pineapple were canned.
In the bowl of your electric mixer or with a hand mixer,Beat the oil and sugar till the sugar blends in.(about 1 minute).Add eggs one at a time beating well after each addition.Scrape down from the sides and bottom of the bowl as needed.
Now add the flour mixture in parts and gently fold.Fold in Pineapple puree/paste and pineapple essence. Finally add the pineapple juice/ and fold in the batter.By now the batter would be loose/thin.
Pour the batter in the prepared loaf tin /Cake tin.Bake the cake in the preheated oven at 180 degrees for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
Place the cake on a wire rack to cool in the pans for 10 minutes.Then invert the cake into the wire rack and let it cool to room temperature before slicing.
The pineapple cake can be stored in an airtight container for 2-3 days at room temperature for one week when refrigerated.
- 1 Cup All Purpose Flour
- 1 Teaspoons Baking Powder
- ¼ Salt
- ½ Cup Vegetable Oil
- ½ Cup Castor Sugar
- 2 large Eggs,at room Temperature
- 1 Teaspoon Pineapple/Vanilla Essence
- ¼ Cups Pineapple Juice
- ⅓ cup Pineapple Chunks
- Preheat your oven to 180 degrees for 10 minutes and place the oven rack in the centre of the oven.Line a 8*4loaf tin or 8 inch cake tin with butter paper /Parchment paper or grease the pans with butter and dust with flour.
- In a bowl sift or whisk the flour with the baking powder and salt.
- Grind the pineapple chunks to a fine paste and keep this aside.If you are using canned pineapple reserve the juice in which the pineapple were canned.
- In the bowl of your electric mixer or with a hand mixer,Beat the oil and sugar till the sugar blends in.(about 1 minute).Add eggs one at a time beating well after each addition.Scrape down from the sides and bottom of the bowl as needed.
- Now add the flour mixture in parts and gently fold.Fold in Pineapple puree/paste and pineapple essence. Finally add the pineapple juice/ and fold in the batter.By now the batter would be loose/thin.
- Pour the batter in the prepared loaf tin /Cake tin.Bake the cake in the preheated oven at 180 degrees for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Place the cake on a wire rack to cool in the pans for 10 minutes.Then invert the cake into the wire rack and let it cool to room temperature before slicing.
- The pineapple cake can be stored in an airtight container for 2-3 days at room temperature for one week when refrigerated.
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