I made this cake yesterday, mainly to use up some oldish cocnut I had in the larder; I didn;t use it all, so will probably have to make this again...........oh dear lol It's a really nice, moist, buttery cake for an autumnal day. You coudl easily ring the changes by what you add in, using different fruits, maybe add some nuts of some kind. Whatever you decide, it's lovely with a good cup of tea and a sit down!
6oz butter
6oz sugar
6 oz self-raising flour
3 eggs
2 oz glace ginger
2 1/2 oz dessicated cocnut
2 oz tinned pineapple, well drained and chopped small
Grease and flour a loaf tin, or line with paper - use your preferred method. Cream butter and sugar well, then add and beat in eggs one at a time. Add flour, then fold in rest of ingredients, mixing gently to combine. Turn into prepared loaf tin and bake in a hot oven for 40 - 45 minutes or so, until well risen and godlen brown. Cool on a wire rack; Enjoy with a cup of tea whilst putting your feet up.
1 comment:
Oh we had virtually the same loaf cake last week. And it was delicious. Only we had fresh mango in ours rather than pineapple. Yummy.
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