The last week of 2013 was full of energy , hustle and bustle both in office and home. My cousins were at our place so there were quite a few rounds of cooking special recipes which were tried & tested as well as those unexplored :-). This Fresh Pineapple Cake is one of those 'trial and error' recipes but the outcome was an absolute delight for the taste-buds. I read many recipes for the cake some of which were for the famous 'upside down pineapple cake' and some were as simple as making a vanilla cake. So i mixed steps from both worlds and made mine. Take a look at the recipe:

  • 4 eggs
  • 250 gms Maida
  • 250 gms Sugar
  • 2 tspn Ghee / Butter
  • 2 tspns Baking Powder
  • 1 tspn Baking Soda
  • 2 tspn Vanilla Essence 
  • 1/2 cup full-cream milk
  • 225 gms Fresh Pineapple (about 1/4th Pineapple) cut into half inch thick wedges 
Preparation Time: 15 mins

Baking Time :1 hr for Gas Oven , 35-40 mins for  Microwave

  • Mix maida , baking powder and baking soda in a mixing bowl. Keep aside.
  • Beat eggs , ghee and sugar until light and fluffy.
  • Add small portions of the mixture to make a smooth batter ,adding milk as required.
  • Add Vanilla Essence and mix well.
  • Grease the baking tin, scatter some sugar evenly , arrange few pineapple wedges in one layer.
  • Pour the batter in the tin in a circular pattern . This way the batter spreads evenly in each corner of the baking pot. 
  • Spare some batter, add the remaining wedges and pour the remaining batter.
  • Bake until a toothpick inserted in the center of the cake, comes out clean.
  • Cool the cake .
  • Serve the cake warm or at room temperature.
You can also use tinned pineapple but make sure you don't overuse the juice or the cake will be too sweet. Also, brown sugar can be used to sprinkle at the bottom.

Chandana Mungre Kashid
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