This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease and line an 11 x 21cm loaf pan with baking paper.
2.Drain crushed pineapple, reserving juice for syrup. Using an electric mixer, beat softened butter, caster sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each, scraping down sides of bowl.
3.Lightly fold sifted self-raising flour into creamed mixture alternately with milk, beginning and ending with flour. Fold through drained pineapple. Spoon mixture into pan, smoothing top. Bake for 1 hour until cooked. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
4.To make pineapple and ginger syrup, in a saucepan, combine caster sugar and reserved juice. Stir on low until sugar has dissolved, then bring to the boil on medium. Boil, without stirring, for 5-6 minutes until syrupy and reduced by half. Set aside to cool slightly. Stir finely chopped glacé ginger through.
5.Using a skewer, poke holes in top of warm cake, spoon warm syrup over top while still warm. Cool. Drizzle with melted dark chocolate to serve.
Note
- Fold ingredients into creamed mixture lightly for best results.
