Recipe by Chrysl Castelino
Ingredients:
2 cups maida
3/4 cup butter, salted (at room temperature)
3/4 cup sugar
4 eggs (at room temperature)
1 cup pineapple jam
1cup milk (at room temperature)
1 tsp Pineapple essence
1 tsp baking powder
3/4 tsp baking soda
Steps:
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| Creamy butter with sugar,eggs |
- Sift together maida, baking soda and baking powder and set aside.
- Using an electric beater or whisk, whip the butter till light and creamy.
- Add in the sugar and continue to whisk till well combined.
- Add in the eggs one at a time.
- Next add the pineapple jam, essence and the milk.
- Slowly add the flour and fold.
- Pour the batter into a prepared loaf tin, gently tap it to get rid of any air bubbles.
- Bake for 40-50 minutes in an oven preheated to 180C.
- Take out the cake from the oven and let it cool in the tin for 15 minutes.
- Demould the cake and place it on a wire rack to cool completely before cutting.
- Serve with a hot cup of tea.
- ENJOY!
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| Pour the batter into a prepared loaf tin |
Cool the cake in the tin for 15 minutes
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| Transfer the cake onto a wire rack and cool completely |