This recipe is best with
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
Instructions
- Grease sides and line the base of a 19cm square cake pan with greased greaseproof paper. Preheat oven at 180°C.
- Beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition.
- 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.
- 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.
