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Monday, April 27, 2009

Eggless Pineapple Cake


1-1/4 cup all purpose flour/maida
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cardamom powder
1/4 teaspoon salt
1/2 can (7oz) condense milk (sweetened)
1/2 cup butter (melted)
1 20 oz can crushed pineapple (Drained and save the juice)


1. Preheat the oven at 325 degrees F
2. Grease 9 inches round cake pan
3. Mix together flour, baking powder, baking soda, cardamom powder and salt in a bowl. Add 1/2 cup crushed pineapple, 1/2 cup pineapple juice, condensed milk, butter and gently fold everything together.
4. Pour the mixture in the cake pan and Bake for 30 mins or until the knife inserted comes out clean.
5. Remove the cake from Oven and let it cool for couple of mins. Keep a plate on top of the cake pan and turn the cake to transfer onto the plate. Prick the cake with fork and brush with remaining pineapple juice(while the cake is still hot).

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