Grandma Rosa’s Recipe for Spiced Pineapple Cake

Grandma Rosa is from The Lost Plantation

Ingredients 

50g plant butter

100g brown sugar

1 pineapple, peeled, core removed, then cut into 2cm slices

Or a large tin of pineapple chunks

100ml vegetable oil

170ml cold water

275g self-raising flour

200g golden caster sugar

1 tsp baking powder

1 tsp ground cardamom

Or crush the seeds of 5 cardamom pods

1 tsp ground ginger

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Equipment

Cake tin. A two-part tin works best for getting the cake out at the end.

Baking parchment

Mixing bowl

Mixing spoon

Measuring jug

Oven glove

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Method

Heat the oven to 180C/160C fan/gas 4. Line the cake tin with baking parchment. Put the butter in the cake tin and place in the oven for a few minutes to melt. Carefully remove from the oven using the oven glove, and stir in the brown sugar. Add the pineapple to the mixture, mixing to coat.

Mix the flour, caster sugar, baking powder and cardamom in a bowl. Add the oil and cold water, then mix until smooth.

Pour the batter over the pineapple. Bake for 1 hour. Leave to cool in the tin. When it’s ready to eat, turn the tin upside down to release the cake.

Eat and enjoy. Pura Vida!

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