Pineapple and Walnut Cake

6-8
Servings
15m
Prep Time
1.5h
Cook Time
1h 45m
Ready In


"Recipe source: The Official Downtown abbey cookbook"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (417.2 g)
  • Calories 1347.5
  • Total Fat - 105.9 g
  • Saturated Fat - 31.1 g
  • Cholesterol - 835.2 mg
  • Sodium - 650.7 mg
  • Total Carbohydrate - 72.6 g
  • Dietary Fiber - 5.3 g
  • Sugars - 38.4 g
  • Protein - 32 g
  • Calcium - 202.7 mg
  • Iron - 5.3 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 325 degrees F (165 degrees C). Butter and 8 inch round cake pan with 2 inch sides. Line the bottom with parchment paper and butter the paper.

Step 2

On a cookie sheet place 1 cup of walnut pieces and toast until brown (8-10 minutes). Pour onto a board and let cool. Reduce oven temperature to 300 degrees F (150 degrees C)

Step 3

Chop the notes. Cut the pineapple into pieces that are about twice as big as the walnut pieces.

Step 4

In a bowl whisk together the dry ingredients (flour -salt).

Step 5

In a large bowl using a handheld mixer on medium or using a wooden spoon cream together the butter and sugar until smooth. Stir in eggs, one at a time, along with a spoonful of the flour mixture with the first egg addition and mixing well after each addition. Stir in the extract. Beat in half of the remaining four mixture and all of the milk and the rest of the four mixture. Fold in the reserved nuts and pineapple.

Step 6

Add the mixture to the prepared pan smoothing the top. Arrange the the walnut halves on top. Bake for 1 1/4 hours or until a toothpick inserted in center comes out clean.

Step 7

Let cake cool in pan on a wire rack and then turn the cake out onto the rack. Peel off the parchment and turn cake upright to serve.

Tips & Variations


No special items needed.

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