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.