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Cakes Recipes - Pineapple and Apricot Cake Recipe
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Cakes
Recipes
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Pineapple and Apricot Cake
Ingredients
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175g unsalted butter
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150g caster sugar
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3 eggs, beaten
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few drops vanilla essence
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225g plain flour
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1.5ml salt
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7.5ml baking powder
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225g ready to eat dried apricots, chopped
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115g each chopped crystallized ginger and
crystallized pineapple
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grated rind and juice of 1/2 orange
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1 little milk
Method:
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Preheat the oven
to 180.C/350"F/Gas 4. Double line an 18cm/7in square
or 20cm/8in round cake tin. Cream the butter and
sugar together until light and fluffy.
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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.
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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
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Spoon into the
cake tin and smooth the top with a wet spoon. Bake
for 20 minutes, then reduce the oven temperature to
160.C/325 "F/Gas 3 and bake for a further 1-2
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 tin.
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