Pineapple And Ginger Cake -

Pineapple And Ginger Cake

Ingredients

265 g (9½ oz) plain flour, sifted
3 teaspoons baking powder
4 teaspoons ground ginger
75 g (3 oz) butter, softened
75 g (3 oz) soft light brown sugar
3 eggs, beaten
2 tablespoons (30 ml) black treacle
3 tablespoons (45 ml) golden syrup
2 teaspoons bicarbonate of soda
115 ml (4 fl oz) ginger beer
75 g (3 oz) bottled stem ginger, drained and chopped, plus 1 tablespoon (15 ml) syrup from the ginger bottle
75 g (3 oz) glace pineapple, chopped
2 tablespoons pineapple conserve

Details

Serves: 12

Method

1  Grease and line an 18 cm (7 inch) round deep cake tin.

2  Sift together 250 g (9 oz) of the flour, the baking powder and the ground ginger.

3  Beat together the butter and brown sugar until light and fluffy. Gradually add the eggs, a little at a time, beating well after each addi­tion. If the mixture begins to curdle, add 2 tablespoons of the flour mix­ture and continue beating.

4  In a small saucepan, heat the black treacle and golden syrup until they have melted. Add to the egg mixture with the bicarbonate of soda and ginger beer. Beat to a smooth batter.

5  Make a well in the centre of the flour mixture and gradually beat in the batter until smooth.

6  Toss the stem ginger and glacé pineapple in the reserved flour and gently fold into the batter. Spoon into the prepared tin and place in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 20 minutes.

7  Remove the cake from the oven. Drop teaspoons of the pineapple conserve evenly over the cake. Return the cake to the oven and cook for a further 35 minutes, until well risen and a skewer inserted into the centre comes out clean. Turn out on to a wire rack and brush with the ginger syrup. Leave to cool completely before cutting. 

PREPARATION TIME: 20 MINUTES
COOKING TIME: 55 MINUTES
OVEN TEMPERATURE: 160˚C (325˚F), GAS MARK 3

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