Monday, August 18, 2014

Pineapple Walnut Quick Bread (Tea cake)

Tea cakes ready and waiting for those lovely afternoon tea brakes, or Sunday get togethers with friends or family are one of my favorite things!  Enjoy this citrus delight of Pineapple Walnut Quick Bread!

Pineapple Walnut Quick Bread (Tea cake)


  • 225g can crushed pineapple
  • 2 cups self raising flower
  • 1/2 teaspoon nutmeg
  • 1 cup grated carrot
  • 1/2 cup castor sugar
  • 60g butter, melted
  • 1 egg beaten
  • 3/4 cup milk
  • 1 cup walnuts, chopped coarsely

Drain pineapple in a sieve, pressing out all the excess liquid.  Sift flour into a bowl, add nutmeg, carrot, pineapple and sugar.

Make a well in centre of ingredients, mix in butter, egg and sufficient milk to make a soft dropping consistency.  Fold through the walnuts.

Spoon mixture into well greased 20cm ringed cake pan.  Bake at 180 degrees celsius for 25-30 minutes.  Cool slightly, turn out onto a wire rack.

For a bit of extra flavor, when cold, spoon over a lemon glace icing (icing sugar mixed with a teaspoon of lemon juice and butter until you have an icing consistency).  Decorate with extra walnuts and this strips of lemon rind.

Cocinar, comer, y ser feliz!

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