Pineapple Doughnut Glaze Cake

Name: Pineapple Doughnut Glaze Cake
Yield: 8 serving
Ingredients: 300 gm flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 tsp salt; 150 gm butter; 150 gm caster sugar; 3 eggs; 125 ml pineapple juice; 125 ml buttermilk; 1 teaspoon vanilla extract; 75 gm butter; 180 gm pure icing sugar; 250 ml pineapple juice

User Reviews

5.0

9 reviews

Excellent

Servings
8
Course
Cake, Others
Cuisine
International

Pineapple Doughnut Glaze Cake

Iris Warren

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A nice moist afternoon teacake or one that you could have with fruit and bream. You decide. This recipe uses Australian cup measurements

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Ingredients

Servings

300 gm flour plain (2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 tsp salt
150 gm butter unsalted softened
150 gm caster sugar 3/4 cup
3 eggs x-large
125 ml pineapple juice
125 ml buttermilk if you have small eggs you may need a 1/4 cup more
1 teaspoon vanilla extract

Glaze

75 gm butter 3 tablespoons
180 gm pure icing sugar 1 1/2 cups
250 ml pineapple juice 1 cup

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Instructions

Oven 160 deg / 320F. Grease and flour a bundt tin
Sift the flour, baking soda and powder together in a bowl and mix in the salt
Beat the softened butter with the 150 gm sugar (3/4 cup) till light and fluffy add eggs 1 at at time. You will need to add a little of the flour mixture after the addition of the second egg. So stop the mixer and add a couple of tablespoons and mix before adding the last egg and beating.
Add the rest of the flour and the liquids including the vanilla and mix . The mixture should be fluffy and not too thick. It should be easily spoonable.
Spoon into the tin and bake approx 35 minutes.Or until the cake springs back when touched on the surface. Alternately use a skewer to test if it comes out of the cake clean.
While it's baking, make the glaze by putting a small thick bottomed pot onto the stove. Add the butter the sugar and pineapple juice and melt. Bring the mixture to the boil and simmer for 2-3 minutes.
Eventually the mixture will combine then clear and then reduce till it is bubbling profusely. It will be thick enough to coat the outside of the cake.
When the cake is turned put of the tin and it is hot, put it onto a rack with a tray underneath and start to spoon over the glaze. Use a pastry brush for best results to spread the glaze and cover every part of the cake that is visable. Cool. Serve with fruit or icecream