Wednesday, 13 June 2012
# 228 Pineapple cake
This is one the cakes I made for the baking challenge set by Dawn from Rattling On for the Jubilee wekend.
This is the type of cake I think of as a Summer cake because it's moist, refreshing (if you do as I did and keep it in the fridge) and so light you won't believe it, it almost melts in the mouth. I made mine in 2 sandwich cake tins, but you can also use a round one and then cut the cake in half.
20g melted butter
2 tablespoons light brown sugar or caster sugar
Tinned pineapple pieces
90g butter, softened
1/2 cup light brown sugar
2 eggs, lightly beaten
1 cup flour
1 teaspoon baking powder
Preheat the oven to 180 ºC, Gas Mark 5. Grease 2 sandwich cake tins with the melted butter and sprinkle with the 2 tablespoons of light brown sugar. Drain the pineapple pieces but reserve some of the juice in the tin. I used a few sheets of paper from a kitchen towel roll to drain the pineapple as much as possible. Arrange the pineapple pieces on the bottom of the tins.
Cream the butter with the sugar until fluffy. Add the eggs little by little and keep beating. Fold in the flour with the baking powder and add 1 or 2 teaspoons of the pineapple juice.
Divide the batter between the 2 tins making sure the top is nice and smooth. Bake for about 20 to 30 minutes or until done. Remove the tins from the oven and wait 10 minutes before removing the cakes from the tins. While still warm drizzle some of the pineapple juice over the cakes and then allow them to cool completely on a wire rack.
When they are at room temperature, sandwich them with whipped cream, spread whipped cream over the top and sides and decorate with pineapple pieces. Keep in the fridge.