Pineapple Cake


1 can pineapple rings, drained
250 g self-raising flour
170 g butter, softened
170 g caster sugar
3 eggs
1 tsp baking powder


  1. Butter the base and sides of a 21 cm, deep, loose-bottomed tin, and line the base with a circle of greaseproof paper.
  2. Arrange pineapple on the base of the tin.
  3. Preheat oven to 180ºC.
  4. Sieve the flour with the baking powder and set aside.
  5. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, adding 1 tbsp flour with each addition. Beat in the remaining flour.
  6. Carefully spread the cake mixture over the pineapple and place in the oven. Bake for 45 to 55 minutes until well risen and golden. A toothpick should come out clean it inserted in the middle of the cake.
  7. Allow the cake to cool a little, then turn out onto a plate and serve warm.

Makes 8 servings.

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