
Prep time:
Cook time:
Serves: 6
Ingredients
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350g self-raising flour
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2 tsp baking powder
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225g light muscovado sugar
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2 tsp ground ginger
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7 tbsp sunflower oil
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225g pineapple chunks
Method
- Preheat oven to 180C/Gas Mark 4.
- Grease and base line a 900g/2lb loaf tin.
- Mix flour, ginger, baking powder and sugar into a bowl.
- Pour pineapple juice into a jug and top up to 250ml with water. Add to dry ingredients with sunflower oil. Whisk until smooth.
- Pour 3/4 of the mixture into the tin, layer pineapple, then pour rest of mixture on top.
- Bake for 50 mins-1 hour. Leave in tin for 10 minutes to cool slightly before turning out.
Handy Hint
If you or your children don't like pineapple you can make it a 'plain' ginger cake by leaving out the pineapple and substituting the juice with apple juice.
Additional Information
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Kids can help
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cake
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Cake/Dessert
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Vegetarian
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Nut Free
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Egg Free
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Dairy Free
Your comments
BeerTricksPotter 23/03/11 19:36
A lovely cake that's easy to make. Egg free and requiring no egg substitutes for those with an egg allergy.
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