| Pineapple and Pecan Cake |
|
|
|
This combination of fruit and nut is a heavenly marriage of flavours and the perfect accompaniment to a cup of coffee.
110g (4oz) unsalted butter 225g (8oz) light muscovado sugar 2 eggs, beaten 175g (6oz) plain flour 13⁄4 tsp baking powder Pinch of salt 50g (2oz) pecans, toasted and chopped 175g (6oz) glacé pineapple, chopped 150ml (5fl oz) milk Golden icing sugar, to finish Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Cream the butter and sugar until very soft and fluffy, then beat in the eggs. Sift in the flour, baking powder and salt. Stir into the mixture with the pecans, glacé pineapple and milk. Beat until smooth. Spoon into a greased lined 23cm (9in) round cake tin and cook for about 1 hour. The cake will be cooked through when a skewer inserted in the middle comes out clean. Leave in the tin to cool for 10 minutes, then turn out on to a wire rack to cool completely. Sift a little golden icing sugar over the top just before serving. Store in an airtight tin for up to three days. Serves 6-8 |
Woman's World Recipe Favourites
Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
