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Wednesday, December 5, 2012

Egg-less Pineapple Cake

This week I needed a dessert that could be made a day in advance for an afternoon party. I started to cook an Indian dessert with the can of pineapple I had at hand, but changed my mind and baked a cake instead. This super easy recipe bakes an amazingly delicious and moist cake and I have to thank Manjula’s kitchen for posting it online. I made a few changes and altered the measurements accordingly.


All purpose flour – 1 cup
Wheat flour – ½ cup
Butter – 1 stick
Condensed milk – 1 small can
Pineapple juice – ½ cup
Crushed pineapples – ½ cup
Cardamom powder – ½ tsp
Baking powder – 1 tsp
Baking soda – ¼ tsp
Salt – ½ tsp


Grease a cake pan and put it aside. Pre-heat the oven to 325 F. combine the flours, baking powder and soda, salt and cardamom powder in a bowl. In a small bowl, melt the stick of butter. Add the butter, condensed milk and half of the pineapple juice to the dry mixture. Add the crushed pineapple puree too and fold everything together slowly. Pour the batter in the greased pan and bake for 50 minutes. Baking times may vary so keep checking after 30 minutes have passed.

Insert a knife in the center of the cake to check whether it’s done or not before taking it out of the oven. Once the cake cools down a bit, take it out on a plate and prick it with a fork at several places. Brush the remaining pineapple juice generously on the cake while it is still warm. This will enhance the flavor and retain the moisture in the cake making it soft. Let the cake cool off completely, slice it up and serve !

·         You can use chunks of pineapple instead of puree.

 Interesting fact
·         In the Philippines, pineapple leaves are used to manufacture wall paper and furnishings.