Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pineapple-walnut slice cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Full of pineapple and walnuts, this homemade cake was originally titled Bicentennial Cake. Frost this easy Walnut Pineapple Cake with cream cheese frosting. Whether it is the classic pig pickin' cake or a prettier cake like the upside down cake, pineapple gives cake such great flavor and a moist texture.
Pineapple-Walnut Slice Cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Pineapple-Walnut Slice Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook pineapple-walnut slice cake using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple-Walnut Slice Cake:
- Make ready 150 gm maida
- Make ready 1/2 tin condensed milk
- Take 6 tbsp butter
- Get 11/2 tbsp baking powder
- Take 1 tbsp soda bi carb
- Get 3/4 cup pineapple syrup from tin
- Prepare 1 tsp pineapple essence
- Take 1/2 cup walnuts pieces
- Make ready 1/2 cup dried pineapple pieces(optional)
- Get 1 pinch saffron for colour
Place the pineapple slices into the bottom of the pan, evenly spaced. The cake is ready once a knife or skewer comes out clean and springs back to a light touch. Once cool ice with Cream Cheese Frosting, slice and serve. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
Instructions to make Pineapple-Walnut Slice Cake:
- Seive trice maida, baking powder and soda-bi-carb mixture.make four parts…keep aside. On the oven on high temperature for preheating.
- In mixing bowl add butter,beat it for few minutes add condensed milk again beat for few minutes. Add one part of maida mixture,mix well add little pineapple syrup.. mix well, similarly repeat the process..till all maida mixture and pineapple syrup used up. Lastly add saffron strands and pineapple essence mix & make smooth cake batter.
- Add & mix 1/4 cup of each walnut-pineapple pieces..in batter. Pour into Butterpaper lined rectangular cake. Sprinkle remaining 1/4 cup of each walnut-pineapple pieces.
- Bake in preheated oven at 250C for 10 mins..then lower the temperature to 180..bake for 35 mins.
- Cool completely and cut slices with sharp knife.
This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. This recipe for frosted carrot cake cookies is a favorite of our nursing home residents. Close Rebecca's Tropical Granola Grabbers; Pineapple Cookies I.
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