Nutty pineapple cake


All purpose flour – 1 cup

Baking powder – 1 tsp

Salt – 1/4 tsp

White granulated sugar  – 1/2 cup + 4 tbsps extra

Cardamom – 2 numbers

Cloves – 2 numbers

Cinnamon – 1″ piece

Cashews/ almonds – 1/2 cup, coarsely chopped

Fresh pineapple – 1 cup ( finely chopped)

Egg – 2 numbers, large, at room temperature

Butter – 100 grams

Vanilla essence – 1 tsp

Pineapple essence – 1/4 tsp


Sift together the flour, salt & baking powder. Keep aside.

Preheat the oven to 180C.

Powder 1/2 cup of granulated sugar with the cloves, cinnamon & cardamom in your mixer.

Cook the pineapple pieces adding 4 tbsps of sugar, a pinch of cardamom powder and 1 tsp of butter for 15 minutes/ till the pineapple is totally dry.

Cream together the butter & the sugar- spice mixture with your mixer till light & fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla and pineapple essences & beat again.

Now add the sifted flour in 2 additions. Fold in the nuts & stewed pineapple pieces.

Pour batter into a prepared 2 lb loaf tin. Bake the cake at 180C for 30 minutes/ till a skewer inserted into the center of the cakes comes out clean. Let cool completely before serving.

This entry was posted in Baking, Cake, Continental. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s