Sticky Pineapple Drizzle Cake Recipe
Sticky Pineapple Drizzle Cake; a deliciously moist, buttery cake laced with fresh pineapple and topped with a sticky sweet pineapple glaze! Recipe courtesy of Kelly Cletheroe of Maverick Baking.
The sun is slowly coming out, which means it must be tennis season!
What’s the first food that springs to mind when you think of Wimbledon? Of course, strawberries and cream.
So, if you want to whip up a sweet treat for your family or friends while you watch all the big tennis matches of the Summer, why bore them with the flavours they expect every year? Sure, sweet strawberries and fresh cream are delicious, but it’s about time we introduced some new Wimbledon flavours!
On top of the Wimbledon Men’s winning trophy is a big golden pineapple. Unusual, isn’t it? Apparently, the pineapple was added to the trophy at a time when pineapples were very rare and expensive in England, so it acted as a symbol of wealth and success.
To celebrate this golden oddity, why not bake this delicious Sticky Pineapple Drizzle Cake? This golden cake is deliciously moist due to the fresh pineapple folded through it, and delightfully sticky from the syrupy pineapple glaze on top. It’s a very traditional but tasty cake, perfect for tucking into in front of the telly!
Decorating your table with fun plates, cutlery and international flag decorations from Partyrama can make this perfect afternoon snack cake even more fun! To make this lovely Sticky Pineapple Drizzle Cake, simply follow the recipe below.
- 180g soft butter or margarine
- 180g caster sugar
- 2 eggs
- 150g crushed pineapple from a tin (or pineapple chunks whizzed in a blender)
- 230g self-raising flour
- ½ tsp baking powder
- Pinch of salt
- 100ml pineapple juice (reserved from the tin)
- 80g caster or granulated sugar
- Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and thoroughly grease a loaf tin with soft butter. Lining the base with greaseproof paper can also help prevent sticking.
- In a large bowl, use a wooden spoon or an electric whisk to beat together the butter and sugar until pale and fluffy.
- Add the eggs one by one, beating well after each one.
- Drain the pineapple well, squeezing out all the liquid and reserving the juice.
- Tip the drained crushed pineapple into the butter-sugar-egg mixture and beat again to combine.
- Add the self-raising flour, baking powder and salt, and stir gently until fully combined. (Don’t worry if the mixture looks a little curdled, this is normal!)
- Pour the cake mixture into your prepared tin.
- Bake for 50-60 minutes until golden, risen, and a skewer inserted into the centre can be cleanly removed.
- Once removed from the oven, you can prepare the glaze for the cake.
- Simply stir together the pineapple juice and caster/granulated sugar, and microwave on high for 30 seconds. This should create a light syrup.
- Use a skewer or cocktail stick to poke little holes all over the warm cake and pour this pineapple syrup all over it.
- Allow the cake to cool in the tin for 15-20 minutes before removing it and allowing it to cool completely on a wire rack.
- Slice the cake up, look out some fresh cream, and enjoy!
If you you enjoyed this amazing recipe, let us know on our Instagram, Facebook and Twitter using the hashtag #partyramauk, and visit Partyrama to buy party supplies, balloons, decorations and lots more!