150 g (5 oz) margarine
3/8 cup (75 g) light muscovado sugar
2 eggs
1/3 cup (50 g) 2 oz self-raising flour
1/3 cup (50 g) 2 oz self-raising wholemeal flour
2 cup (225 g) 8 oz can unsweetened pineapple with 2 tbsp (30 ml) juice reserved
3 ready-to-eat dried apricots, rinsed and halved
3/8 cup (75 g) light muscovado sugar
2 eggs
1/3 cup (50 g) 2 oz self-raising flour
1/3 cup (50 g) 2 oz self-raising wholemeal flour
2 cup (225 g) 8 oz can unsweetened pineapple with 2 tbsp (30 ml) juice reserved
3 ready-to-eat dried apricots, rinsed and halved
method
1. Cream 100 g (4 oz) of the margarine with 50 g (2 oz) of the sugar and eggs until pale and light.
2. Stir the flours together and fold into the mixture with pineapple juice.
3. Grease a 20.5 cm (8 inch) sandwich tin with the remaining margarine and sprinkle with the remaining muscovado sugar.
4. Arrange the fruit over the base and cover with the cake mixture.
5. Bake at 180°C (350°F) mark 4 for 35 minutes or until springy to the touch.
6. Turn out and serve in slices hot or cold.
2. Stir the flours together and fold into the mixture with pineapple juice.
3. Grease a 20.5 cm (8 inch) sandwich tin with the remaining margarine and sprinkle with the remaining muscovado sugar.
4. Arrange the fruit over the base and cover with the cake mixture.
5. Bake at 180°C (350°F) mark 4 for 35 minutes or until springy to the touch.
6. Turn out and serve in slices hot or cold.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
