Tropical Teacake with Pineapple
A teacake is a simple, firm-crumbed cake with no frosting and eaten warm from the oven with the fingers rather than a fork. The top is often sprinkled with cinnamon and sugar and served in slices rather than wedges, which are buttered like bread. I can’t remember a weekend visitor ever leaving our home without having enjoyed one of Mum’s delicious teacakes. This recipe is a modern take on the old classic, incorporating the beautiful fresh flavour of pineapple which also helps keep it moist and delicious. I hope you enjoy it!
¾ cup sugar
1 tsp vanilla essence
3 cups SR flour, sifted
1/2 cup milk
450g can GOLDEN CIRCLE Pineapple Pieces in Syrup, syrup reserved
2 tsp butter
2 tsp sugar
1 tsp cinnamon
- Grease and line the base of a 20cm square cake tin. Using an electric beater cream the butter and sugar until light and fluffy. Beat in the vanilla then add the eggs and beat until well combined. Fold in flour alternating with the milk and reserved pineapple syrup.
- Transfer mixture to tin and smooth over top. Arrange GOLDEN CIRCLE pineapple pieces on top of cake batter. Bake in a preheated oven of 180ºC for 1 hour or until a skewer comes out clean and the cake is golden. Meanwhile, combine sugar and cinnamon together.
- Remove cake from tin and whilst still hot spread the butter over the cake top. Sprinkle top with sugar and cinnamon mixture. Delicious served warm in slices with butter.
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