Elisabeth Ayrton

Rich Pineapple and Walnut Cake

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

My own recipe: particularly good served with coffee after dinner instead of a sweet. These quantities make a 2½-lb. (1¼-k.) cake.

Ingredients

  • ¼ lb. (120 g.) shelled walnuts
  • ½ lb. (240

Method

Chop the walnuts, but not finely. Cut the glacé pineapple into small pieces. Sieve the flour. Cream the butter, add the sugar, then the beaten eggs, and beat thoroughly. When the mixture has been well beaten, stir in the flour very lightly. Mix carefully, adding a little milk if necessary to bring it to the right consistency which should be creamy but firm. Add the prepared walnuts and pineappl