www.odlums.ie /recipes/pineapple-and-cherry-loaf/

What you need:

  • 75g/6oz Odlums Self Raising Flour
  • 125g/4oz Caster Sugar
  • 1/2 teaspoon of Baking Powder
  • Pinch Bread Soda
  • 50g/2oz Margarine (soft)
  • Juice from one Orange (approx. 6 tablespoons)
  • 1 Egg
  • 125g/4oz Glac̩ Cherries (quartered)
  • 125g/4oz Glac̩ Pineapple Pieces (chopped)
  • A little Flour

To finish

  • 2 tablespoons of Demerara Sugar

How to:

  1. Put the flour, sugar, baking powder, bread soda, margarine, orange juice and egg into a bowl and mix well until smooth. Fold fruit into cake mixture. Transfer to a greased and base lined 2lb (900g) loaf tin. Bake in a preheated oven at 350°F, 180°C, Gas 4 for 20-25 minutes.
  2. Remove from oven, sprinkle on the demerara sugar. Return to the oven and bake for a further 30-40 minutes or until a skewer, when inserted into the loaf, comes out clean. Leave in tin for 5 minutes, then cover with kitchen paper on a wire rack. Turn over carefully to avoid spilling coating. Leave to cool.

Notes:

Toss the prepared fruit in flour until well coated on all sides - this helps ensure an even distribution in the cake. Any pineapple rings that are over can be chopped and added to the topping mixture
PinCheLoa

Pineapple and Cherry Loaf

Category

Cakes

Cook Time

25 mins

What you need:

  • 75g/6oz Odlums Self Raising Flour
  • 125g/4oz Caster Sugar
  • 1/2 teaspoon of Baking Powder
  • Pinch Bread Soda
  • 50g/2oz Margarine (soft)
  • Juice from one Orange (approx. 6 tablespoons)
  • 1 Egg
  • 125g/4oz Glac̩ Cherries (quartered)
  • 125g/4oz Glac̩ Pineapple Pieces (chopped)
  • A little Flour

To finish

  • 2 tablespoons of Demerara Sugar

How to:

  1. Put the flour, sugar, baking powder, bread soda, margarine, orange juice and egg into a bowl and mix well until smooth. Fold fruit into cake mixture. Transfer to a greased and base lined 2lb (900g) loaf tin. Bake in a preheated oven at 350°F, 180°C, Gas 4 for 20-25 minutes.
  2. Remove from oven, sprinkle on the demerara sugar. Return to the oven and bake for a further 30-40 minutes or until a skewer, when inserted into the loaf, comes out clean. Leave in tin for 5 minutes, then cover with kitchen paper on a wire rack. Turn over carefully to avoid spilling coating. Leave to cool.

Notes:

Toss the prepared fruit in flour until well coated on all sides - this helps ensure an even distribution in the cake. Any pineapple rings that are over can be chopped and added to the topping mixture
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox