• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 100g butter
  • 100g castor sugar
  • 1/2 tsp vanilla essence
  • A few drops pineapple essence
  • 150g plain flour
  • 1/2 tsp baking powder
  • Sifted flour and baking powder
  • 40ml UHT milk
  • 75g chopped dried apricots
  • 75g chopped dried pineapples
  • 2 eggs, lightly beaten

Instructions

  1. Grease and line a loaf tin with parchment paper. Preheat oven to 180ºC.
  2. Cream butter, sugar and essences until a light-coloured mixture is obtained. Add in eggs gradually. Add sifted flour and mix. Add in milk slowly and stir in chopped dried fruits.
  3. Turn out mixture into prepared tin and bake in preheated oven for 40 to 50 minutes or until cake is cooked through when tested with a wooden skewer.
  4. Leave cake to cool slightly in the tin before removing it and placing it on a wire rack to cool.
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