- 250g self raising flour
- 2 level tsp baking powder
- 120g sugar
- 125g soft margarine
- 2 eggs
- 1 can (200g) pineapple slices
- 110g sultanas
- Warmed honey to glaze
- Prepare a cool oven (160°C, 325°F, Gas 3). Grease a 2 1/2 pint (2lb) capacity loaf tin with oil. Line base with greaseproof paper.
- Place flour, baking powder, sugar, margarine and eggs in a bowl.
- Drain syrup from can of pineapple and measure 6 tablespoons into bowl. Reserve 1 1/2 pineapple rings for decoration and finely chops remainder. Cut reserved pineapple rings in halves through thickness and each whole ring in half to give six thin semi-circles.
- Mix ingredients in bowl together with a wooden spoon then beat for 2 to 3 minutes (1 to 2 minutes if using an electric mixer) until mixture is smooth and glossy.
- Fold in chopped pineapple and sultanas with a metal spoon until evenly mixed.
- Spread mixture in prepared tin and level top with the back of a metal spoon. Arrange the 6 pineapple semi-circles down centre of cake slightly overlapping each other. Bake cake in centre of oven for 1 hour 50 minutes to 2 hours. Test by pressing with the fingers. If cooked, cake should spring back and have begun to shrink from sides of tin.
- Brush cake liberally with honey and leave cake to cool in tin. When cold, turn out and remove paper. Wrap cake in foil.
To store: will keep moist up to 2 weeks wrapped in foil and placed in a tin (not airtight).
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