Pineapple Cake

Ingredients

• two and a quarter inches in diameter
• a quarter of an inch thick
• a glass of rum
• whipped cream

Method

1. 1

   Cut rounds from stale Madeira cake and fry in butter until golden.

2. 2

   Cut similar rounds from preserved pineapple.

3. 3

   Boil trimmings with pineapple syrup and rum, strain, and reduce syrup.

4. 4

   Glaze the cake rounds and pineapple, arrange in a circle, and fill the center with whipped cream.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 65. The excerpt below is the record exactly as published.

two and a quarter inches in diameter and a quarter of an inch thick, fry a golden colour in butter, drain and dry them : stamp out of a preserved 4- Cake pineapple a similar number of rounds of ^pincapjie’’' the fruit a little thinner. Boil all the trim- mings with the syrup of the pineapple, and a glass of rum, strain, press out all moisture, and then reduce the syrup till it is nearly as thick as treacle. With this glaze the croiUcs and the pieces of fruit, and dish them II 146 FIFTY DINNERS. overlapping each other in a circle the centre filled with whipped cream

Cook this with the app: pantry check, scaling, and the assistant.