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