Ingredients

200g Self raising flour

100g Caster Sugar

100g Margarine

2 Eggs

100g Sultanas

2 Teaspoons Baking powder

1 x 227g Tin Pineapple slices

Warm honey or syrup

Method

Oven 150 degrees C

Put flour, baking powder, sugar, margarine and eggs in bowl and mix well with 6 tablespoons of syrup from tin of pineapples. Put 1 ½ pineapple rings to one side and chop remainder. Add chopped pineapples to mixture with sultanas and mix well. 

Spread into a lined 2lb loaf tin. Cut remaining 1 ½ pineapple rings to make 3 semi-circles and then cut through side to make 6 semi-circles. Arrange down the centre of the mixture in the tin.

Bake for 50mins – 1 hr. 

When cooked, brush cake with syrup or honey. Leave to cool in tin.

Our thanks go to WGC friend Kathy Curtler for the supply of the recipe.