• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 200g butter
  • 160g castor sugar
  • 4 eggs
  • Combined 1/2 tsp lemon essence
  • 3/4 tsp vanilla essence
  • 1/2 tsp rum essence
  • 2 tbsp rum liqueur (optional)
  • 200g plain flour
  • 3/4 tsp baking powder
  • 4 pieces pineapple rings, chopped finely and drained of juice
  • 4 pieces pineapple rings, drained and put aside for decoration


  1. Grease sides and line the base of a 19cm square cake pan with greased greaseproof paper. Preheat oven at 180°C.
  2. Beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition.
  3. Add essences to mix. Sift flour and baking powder and add to the creamed butter mixture. Stir until evenly mixed. Add the diced pineapple to combine.
  4. Spoon batter into prepared pan and lightly place the pineapple rings on top of the batter. Bake in preheated oven for 50 minutes to 1 hour or until cake is done.

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