Eggless Cakes

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Eggless Cakes

Cakes with Fresh Fruits

Pineapple Teabread

Preheat the oven to 180C/350F/gas mark 4

Use a 900g/2 lb loaf tin.

Grease and line the loaf tin. Rub the butter into the flour, add the sugar, sultanas and pineapple. Mix the sour cream, milk and essence (if using) together. Pour on to the dry ingredients and mix to a soft dropping consistency.

Turn into the prepared tin and level the surface. Roughly crush the sugar cubes and scatter over the top. Bake for about 1 1/4 hours or until well risen and firm to the touch. Turn out and cool on a wire rack.