8oz self-raising flour
2 level tsps baking powder
4oz demerara sugar
4oz soft margarine
2 eggs
8oz can pineapple slices
4oz sultanas
warmed syrup or honey to glaze
1. Set oven 325 F, 160 C, Gas mark 3. Grease 2lb loaf tin and line with greaseproof paper; grease paper.
2. Place flour, baking powder, sugar, margarine and eggs in a bowl.
3. Drain syrup from pineapples and measure 6 tablespoons into bowl. Reserve 1 and a half pineapple rings for decoration and finely chop remainder.
4. Mix ingredients in bowl together with a wooden spoon, then beat for 2/3 mins until mixture is smooth and glossy.
5. Fold in chopped pineapple and sultanas with a metal spoon until evenly mixed. Spread mixture in prepared tin and level top with back of spoon.
6. Cut reserved pineapple rings in halves through thickness, then each whole ring in half to give 6 thin semi- circles. Arrange 6 pineapple semi- circles down the centre of cake slightly overlapping each other.
7. Bake in centre of oven for 1 hour 50 mins. Remove from oven and brush cake with syrup or honey. Leave to cool in tin. When cold, turn out and remove paper. Wrap in tin foil, will keep moist up to 2 weeks in tin (not airtight).
