Moist fruit loaf with pineapple
My mother was a great cake maker but my favourites were always the simple ‘loaf’ style cake. This one is dead easy and the flavour is enhanced by a tin of pineapple! I’ve converted the amounts from pounds and ounces so it’s not a hundred percent accurate - but it doesn’t seem to matter. Delicious!
Moist fruit loaf with pineapple
My mother was a great cake maker but my favourites were always the simple ‘loaf’ style cake. This one is dead easy and the flavour is enhanced by a tin of pineapple! I’ve converted the amounts from pounds and ounces so it’s not a hundred percent accurate - but it doesn’t seem to matter. Delicious!
Open in Cookpad AppSteps
- 1
Grease a kg loaf tin and line with baking paper
- 2
Toss cherry halves in a little flour
- 3
Drain and finely chop the pineapple
- 4
Cream the butter and sugar until pale and creamy
- 5
Beat in the eggs - add a tablespoon of flour with each egg
- 6
Fold in the rest of the flour
- 7
Add the milk then all the friit
- 8
Bake in the oven at about 375f, 160c or gas mark 4. I put a bit of baking paper over the top if it looks like it’s burning a bit - like mine in the picture!
- 9
Bake 2 hours
- 10
Leave to cool in the loaf tin
- 11
Eat within 2-3 days, or keep in the fridge as it is very moist.
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