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Tin can cake part 2 (pineapple, pecan and currant) from Sweet (page 139) by Yotam Ottolenghi and Helen Goh

  • demerara sugar
  • pecans
  • self-raising flour
  • butter
  • ground cloves
  • currants
  • tinned pineapple rings

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Notes about this recipe

  • e_ballad on July 29, 2018

    Really tasty & very simple if you use crushed pineapple, rather than canned pineapple rings. At 40mins, it was perfect when cooked in a standard loaf tin.

  • anya_sf on December 09, 2017

    I baked this in a 9x5 loaf pan. It started browning too quickly, so I turned it down to 350 partway through, and it was done after 50 minutes. I adjusted the ingredients as follows: 1 20-oz can crushed pineapple; 1 stick butter; light brown sugar instead of demerara; a mixture of white whole wheat flour, baking powder, and salt instead of self-rising flour. The cake turned out well, and we enjoyed it for breakfast, as it wasn't too sweet.

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