Pineapple Walnut Teacake

Press, Volume C, Issue 29515, 17 May 1961, Page 3

Pineapple Walnut Teacake

A golden nutty glaze tops this pineapple flavoured teacake, making a most attractive centre-piece for the morning tea table. Baked in a rosette of detachable buns. Pineapple Walnut Teacake should be eaten while it is really fresh—warm if possible—to taste it at its best. Ingredients: 2 cups flour 3 teaspoons baking powder. 2oz butter 1 tablespoon sugar 3 teaspoon salt 1 egg Milk Filling: 2 tablespoons butter 2 tablespoons brown sugar Topping: 1 small tin . pineapple pieces loz butter Ijoz brown sugar 2 tablespoons chopped walnuts. Method: Rub loz butter thickly over the bottom of an eight-inch tin and sprinkle with lioz brown sugar and the chapped walnuts. Sift flour, baking powder and salt and mix in sugar. Rub in butter. Beat one egg with cup milk and stir in, with additional milk to mix to a stiff dough. Turn out on to a floured board and roil out to a rectangle about tin thick. Cream two tablespoons butter and two tablespoons brown sugar and spread over. Roll up and cut Into Jin thick slices. Press a piece of drained pineapple on to the centre of each. Set pineapple side down, into the cake tin with one bun in the centre and the others evenly round. Do not make them too big. Bake at 450 degrees about 15 minutes. Allow to stand for two minutes, then invert over a large plate and turn out