This post should be about a lovely warming ginger loaf, golden and studded with finely chopped stem ginger and glazed with ginger syrup, a bake that was beautifully soft on the day it was baked and then the next day it was fit only to be a doorstop, to say the recipe needs a bit of tweaking would be an understatement . While I work on that here is a repost of a very old fashioned cake but as retro is in so enjoy this perfect autumn warmer with some softly whipped cream.
This is a desert that is more of a pudding than a cake. My Mum used to make this when we were small and maybe that is why I think of it as great comfort food. I hadn’t made it in years and then a friend of mine was saying that she loved pineapple in deserts and I remembered how much I loved this. I love deserts that are served warm, with whipped cream or ice cream melting over the sides. When tipped out this pudding cake should be a deep caramel colour and should smell amazing.
This is also very retro, having come from my Mums Margaret Patton cookbook, a book that has long since lost its spine from use and age. It is adapted here to be GF, for a non GF version just use regular flour and omit the xanthum gum.
The original recipe calls for glace cherries to be placed in the centre of each pineapple ring but I haven’t been able to get a clear answer anywhere on whether glace cherries are GF. The internet failed me there so I just left them out.
- 5 oz / 140 grms butter
- 5 oz / 140 grms sugar
- 2 eggs
- 6oz / 170 grms of Doves farm plain flour
- ½ tsp of xanthum gum
- 1 ½ tsp of GF baking powder
- 1 tsp vanilla essence
- 3 tablespoons milk.
For the topping
- 2oz / 56 grms butter
- 2oz / 56 grms dark brown sugar
- I small tin of pineapple rings in juice
- Cream the butter and sugar together until soft and light, use a gentle speed at first otherwise you will end up with butter and sugar all over your walls, the counter and yourself!
- Whisk eggs with a fork and beat gradually into the butter mixture, this is a pain if you don’t have a standing mixer as you keep having to start and stop unless you can convince someone to hold the mixer while you pour.
- Sift flour, xanthum gum and baking powder in to the batter and fold in, mix the milk and vanilla and fold alternately into the creamed mixture.
The mix should be a soft dropping consistency, if it isn’t then you could add a drop more milk or a tablespoon of the pineapple juice.
- For the topping melt the 2oz butter in a 8 or 9 inch cake tin, I used a nine inch as I prefer a ratio of more pineapple to sponge. I have a heavy bottomed tin so I melted the butter in the tin over a low heat you could also just melt the butter in a pot or in the microwave and pour it in to the tin.
- Top the melted butter with 2 oz brown sugar and arrange pineapple rings over the butter / sugar mix. If you are going to use the glace cherries now is the time to place them in the centre of the pineapple rings.
- Spoon over the cake batter and smooth out, gently, with a spatula or knife.
- Bake at gas mark 4 , 325f, 160c for an hour. If the top starts to brown you can loosely cover the tin with tinfoil. The cake is done when the sponge has pulled away from the sides of the tin and springs back when you press it or a cake tester comes out clean.
- Leave to cool for a few minutes and then run a knife around the edge to loosen. Place your serving plate over the tin and carefully turn it over so that the cake slides out on to the plate.
- Serve warm with whipped cream or vanilla ice-cream.