Eggless Pineapple Cake
April 20th, 2009 filed under Desserts
This is an easy and delicious eggless pineapple cake recipe and this can be served any time of the day, and for any occasion.
Ingredients:
- 1-1/4 cup all purpose flour (maida)
- 1/2 can (7oz) sweetened condense milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1 20 oz can crushed pineapple, drained. Save the juice.
Method
- Preheat the oven at 325 degrees (F).
- Grease 8×8 inches cake pan
- Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
- Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
- In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk.
- Gently fold every thing together.
- Pour the mixture in greased cake pan.
- Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
- Remove the cake from the oven and let it cool off for few minutes only.
- Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
- Prick the cake several places with a fork.
- Brush the top of the cake generously with the leftover pineapple juice while still hot.
- Let cake cool before slicing the cake.
Manjula:
Can you please mail me how to prepare icing.
Thanks
Leena
Leena,
I dont make icing if I need to I use whip cream for icing.
Leena and Swati, Here is a basic recipe for butter frosting/icing (same thing):
1) melt 1/2 cup butter in a saucepan on low heat til golden (don’t let it burn),
2) remove butter from heat,
3) sift 4 cups of powdered sugar/confectioner’s sugar (same thing) into a large bowl,
4) mix the melted butter into the sugar with a spoon,
5) Add 1 teaspoon of vanilla extract and blend,
6) mixing with a spoon or whisk, blend in about 1/4 cup of milk or light cream into the powdered sugar. Add gradually the milk or cream until the icing is of a spreading consistency (similar to a thick batter).
Spread icing evenly, but not too thick, over cooled cake and the icing will firm up after a few minutes. This recipe may make more icing than you need for this sized cake.
Note: you must use powdered sugar NOT granulated sugar.
Hope you like it.
If anyone makes this icing recipe, let me know how you like it! Thanks.
Aunty Ji thanks for your recipe. Can you tell me how to do icing?
Hello Aunty,
Can we use fresh pineaaple or we have to use canned only or can i use piniapple murrabba pieces instead of this canned pineapple
Can I use ghee instead of butter?
hello aunty,
love ur recipes, they r so easy n it inspires me al d more to try out new things..
one query, can i cover n bake tis on the stove top as i dont hv an oven?? and if yes how lond should i cook it on d stove and on wat temprature??
waitin for our response..
love
deepal..
Manjula Didi tusi great ho !!!!!
i dont eat eggs so i can not eat cake but after your recipe i will make for sure
bcoz i love cake and all sweet
This cake is delicious and so simple to prepare. It’s the only cake I make.
No new recipies at all. This site is stagnant with nothing new
no new recipes
one of the best cakes that I have ever eaten. Texture is so soft as if lots of eggs are added. None would believe its eggless. In general I don’t like cakes. But this cake makes me have some now and then.