Pineapple Butter Cake

Early this morning, I received a call from a friend living close by.
She asked me to help bake a butter cake as she needed one for her daughter’s play date in the afternoon. She was far too busy to bake one herself as she has tons of stuff to do at home.

Naturally, I was more than delighted to help.

I mixed chopped pineapple to the batter, just to add some texture and Oh! how I love the outcome of the sliced pineapple I placed on top.

The cake was ready & boxed to go by 2pm…right on time.

Butter Cake

What U need:

• 250 g Butter
• 210 g Sugar
• 6 Eggs
• 1tsp Vanilla extract
• 1tsp Lemon oil – (optional)
• ¾ cup Heavy cream
• 300 g Self raising flour

Method:

1. Preheat oven to 160°C. Grease and flour a 8 inch pan.
2. Cream butter and sugar until white & fluffy.
3. Add eggs, one at a time, until combined.
4. Add the vanilla, lemon oil & cream and beat well.
5. Fold in flour & mix well.
6. Pour batter into prepared pan & only fill half the pan not more (if U have extra batter, bake them into cupcakes).
7. Bake for 1 hour or until center springs back from small amount of pressure.
8. Stand cake for 5 mins in pan & then turn onto cake rack to cool.

Variations:

• Almond cake – Add 200g ground almonds & ½ tsp almond essence.
• Fruit cake – Add 170g mixed fruit, 30g sultanas, 100g slivered almonds & ½ tsp almond essence.
• Pineapple cake – Add 250g chopped & drained canned pineapple.