Hi Everyone,
My hubby is a great fan of pineapple and so be it this was the first cake I ever baked him – smile.
It is not what you’d call a light cake but tastes just right on a cold Autumn afternoon. Super easy to make and keeps for at least a week when placed in the fridge. Also a handy cake to have when expecting people to drop by during the week.
Keep reading for the recipe of the best ever pineapple cake.
Best Ever Pineapple Cake
Use a 28cm rectangular baking dish lined with baking paper.
Ingredients:
- 250g butter
- 250g raw sugar
- 4 eggs
- 150g biscotte toast (Zwieback in German), finely ground
- 50g apricot jam
- 1 dl orange juice
- 200g pineapple cut into small pieces
- 250g flour
- 1 tsp baking powder
Recipe:
- Preheat oven to 180°C.
- Beat butter and sugar until light and fluffy.
- Add the eggs one at a time.
- Then add the biscotti toast, jam, orange juice and pineapple.
- Add flour and baking powder to the mixture and mix well.
- Place mixture into prepared tin and Bake at 180°C for approximately 60 minutes.
Once cooled down warm 1dl of orange juice and 100g apricot jam. Then glaze the cake with the mixture – this makes sure the cake stays wonderfully moist for a good week in the fridge.
You might also enjoy other FunkyForty cake recipes here.
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The comment section is at the end of the post, I love reading all your comments and am open to any more cake recipe suggestions!
Wishing you all a yummy experience!
Hello, Judy here would love the recipe in English. I would need to make it Gluten Free for myself. If it can be done that way.