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Pineapple and Pecan Cake

Fruity nutty and ever so tasty, one of our favourite recipes is sure to have you coming back for more.

Ingredients

175g Odlums Cream Plain Flour
175g glace pineapple, chopped
110g unsalted butter
50g Shamrock Pecan Nuts, toasted and chopped
2 eggs, beaten
150 ml milk
2 tsp baking powder
Pinch of salt
Icing sugar to finish
225g Shamrock Light Muscavado Sugar

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Pineapple and Pecan Cake

Method

Preheat the oven to 180ºC/350ºF/Gas 4.
Cream the butter and sugar until very soft and fluffy.
Sift in the flour, baking powder and salt.
Stir into the mixture with the pecans, pineapple and milk and beat until smooth.
Spoon into a greased lined 23 cm/9 inch round cake tin and cook for 1 hour until the cake is cooked through.
Cool in the tin for 10 minutes then finish cooling on a wire rack.
Dust with a little icing sugar just before serving.

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