Pineapple and Apricot Cake Recipe

Pineapple and Apricot Cake Recipe

Ingredients : Makes one 18cm square round cake

175 g

150 g

3

1

225 g

1.5 ml

7.5 ml

225 g

115 g

115 g

1/2

1/2

1 tsp

Unsalted butter

Caster sugar

Eggs, beaten

Drop of vanilla essence

Plain flour

Salt

Baking powder

Dried apricots, chopped

Crystallized ginger, chopped

Crystallized pineapple, chopped

Orange, grated rind and juiced

Lemon, grated rind and juiced

Milk

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Double line an 18cm round cake tin. Cream the butter and sugar together until light and fluffy.
  • Gradually beat in the eggs with the vanilla essence, beating well after each addition. Sift together the flour, salt and baking powder, add a little with the last of the egg, then fold in the rest.
  • Gently fold in the apricots, ginger and pineapple and the fruit rinds, then add sufficient fruit juice and milk to give a fairly soft dropping consistency.
  • Spoon into the cake tin and smooth the top with a wet spoon. Bake for 20 minutes, then reduce the oven temperature to 160oC/325oF/Gas 3 and bake for a further 1 1/2 - 2 hours, or until firm to the touch and a skewer comes out of the centre clean. Leave the cake to cool completely in the tin. Wrap in fresh paper before storing in an airtight container.

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