This pineapple cake makes a fun centrepiece for afternoon tea and brings back many childhood memories.
Even though pineapple cake is the most popular and well-known version of this cake, there are lots of other fruits you can use to make this cake!
- 1 cup (120 grams) all purpose flour (maida)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup oil (any odourless vegetable oil will do)
- 1/2 cup (100 grams) caster or fine granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon pineapple or vanilla essence/extract
- 1/3 cup pineapple chunks fresh or canned
- 1/4 cup unsweetened pineapple juice
Pineapple Cake Instructions
Grind the pineapple chunks to a paste and keep aside. If you are using canned pineapple, reserve the juice in which the pineapples were canned. We will use this into the recipe.
Grease an 8×4 inch loaf pan with butter and line it with baking parchment (baking paper). You can also grease the pan and dust it with flour if you don’t have baking parchment.
Sift the flour, baking powder & salt 2-3 times. Keep aside. This ensures that the cake turns out light and airy.
In a bowl, add the oil & sugar and beat it for a minute till the sugar blends it. It is OK if it does not dissolve into the oil completely
Add the eggs, one at a time and beat between each addition.
Add the sifted flour in parts and gently fold until it has been incorporated.
Add the pineapple puree and fold in. Add the pineapple or vanilla essence and fold in.
Now add the reserved pineapple juice. By now the batter will be loose/thin. But this is OK.
Pour the batter into the prepared baking pan and bake in a preheated oven at 175 degrees C for 35-45 minutes or till the skewer inserted comes out clean.
Remove the pan from the oven and place it on a cooling rack for 5-10 minutes before inverting the cake on it. Peel off the baking parchment and allow the Pineapple Cake to cool completely before slicing.
Serve along with tea or coffee or enjoy it on its own.