Recipes From The Heartland – Pineapple Tea Cake

I recently bought Recipes from the Heartland over at Fishpond.

The spiral-bound cookbook of the New Zealand Federation of Women’s Institutes, it’s chock full of the kind of lovely Nanna recipes that I adore. All cakey and sconey and slicey and casseroley. (We recently acquired a lovely Namco pressure cooker and just the other day a Crock Pot – so it’s totally retro-with-a-fresh-twist around here at the moment.)

I like this recipe for pineapple cake. Some people HATE to cook with pineapple, but if it’s in a slice or a cake, well you can’t go wrong can you? Sidled up to a ham steak, it makes me feel a bit queasy though. But enough of that. I give you… Pineapple Tea Cake – a quick simple cake with a festive fruity face!

—————————————

Pineapple Tea Cake

100g butter
1 egg beaten
1/2 cup milk
2 cups of self raising flour
1/2 cup of sugar
pinch of salt
1 225g can of crushed pineapple, drained of it’s juice
1/2 cup of honey
1/2 cup of coconut – if desired – you could also sprinkle with 1/4 cup of brown sugar.

Melt half the butter and combine with egg and milk. Add to flour, sugar and salt. Pour into a well greased 20cm cake tin. Next spread the pineapple over the mixture. Now cream the rest of the butter with the honey and pour over the pineapple. Sprinkle with coconut. Bake at 180 degrees C for 35 to 40 minutes.