Rich Pineapple and Walnut Cake

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


  • ¼ lb. (120 g.) shelled walnuts
  • ½ lb. (240 g.) glacé pineapple
  • ¾ lb. (360 g.) flour
  • ½ lb. (240 g.) butter
  • ½ lb. (240 g.) caster sugar
  • 5 eggs a little milk


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 pineapple, and turn the mixture into an 8-inch (20-cm.) cake tin that has been greased and lined with paper. Bake in a slow oven, 300° F., gas mark 2, for 1½ to 2 hours, according to size. This cake may either be left plain or decorated with a coating of glacé icing and pieces of thickly cut glacé pineapple on the top.