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Pineapple Cake Recipe
|Self raising flour||55 Gram, weighing around 2 oz|
|Melted butter/Margarine||3 Tablespoon|
|Cream||200 Gram, around 7 oz|
|Powdered sugar||4 Tablespoon|
|Canned pineapple slices||450 Gram|
|Cherries||1 Tablespoon, for decoration|
Serving size: Complete recipe
Calories 2316 Calories from Fat 493
% Daily Value*
Total Fat 54 g83.2%
Saturated Fat 33.4 g166.8%
Trans Fat 0 g
Cholesterol 533.8 mg177.9%
Sodium 1248.6 mg52%
Total Carbohydrates 432 g144%
Dietary Fiber 5.6 g22.5%
Sugars 296.6 g
Protein 26 g51.2%
Vitamin A 39.5% Vitamin C 78.2%
Calcium 67.6% Iron 24.8%
*Based on a 2000 Calorie diet
Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
Add the flour, melted butter and 2 tablespoons of hot water.
Mix very well with a metal spoon.
Grease and dust a 100 mm. x 250 mm. (4"x10") tin.
Pour the mixture into the prepared tin.
Bake in a hot oven at 400Â°F for 15 minutes.
Cool the cake.
Divide the cake into 2 parts horizontally.
Chop the pineapple slices very finely and keep aside the syrup.
Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist.
Beat the cream with the powdered sugar.
Spread a little cream over one part. Sprinkle pineapple pieces over the cream, leaving a few for decoration.
Put the other part of the cake on top. Cover the cake completely with cream.
Decorate with the balance pineapple pieces and the cherries.
Chill the cake.
Cut into slices and serve.
Variation: Pineapple Cake (Eggless). Omit the first four ingredients and use instead an eggless sponge cake, page 147. Slice off thin layers from the sides and bottom of the cake and proceed thereafter from step 9.