Pineapple Pecan Cake Recipe

80 g

1/2 cup

2

1/3 cup

2 tablespoons

1 cup

2 tablespoons

2 tablespoons

Unsalted butter

Caster sugar

Eggs, lightly beaten

Finely chopped glace pineapple

Finely chopped pecan nuts

Self-raising flour

Custard powder

Milk

• Preheat oven to moderate 180^oC. Brush a deep, 20cm round cake tin with melted butter or oil. Line  base with paper, grease the paper.
• Using electric beaters, beat butter and sugar in small mixing bowl at medium speed until light and creamy.
• Add eggs, beat for 3 minutes or until just combine.
• Add pineapple, nuts, sifted flour and custard powder and milk. Beat at low speed 1 minute, until almost smooth.
• Pour mixture evenly into prepared tin, smooth surface. Bake 35 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave cake in the tin for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar before serving, if desired.