Pineapple & Caramel Cakes
Recipe: #32962
July 18, 2019
Categories: Desserts, Snacks, Eggs, Pineapple, Oven Bake, Vegetarian, Canned Fruit, Flour, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (464.5 g)
- Calories 1099
- Total Fat - 69.5 g
- Saturated Fat - 38.4 g
- Cholesterol - 626.1 mg
- Sodium - 361.5 mg
- Total Carbohydrate - 101 g
- Dietary Fiber - 5.3 g
- Sugars - 65.1 g
- Protein - 24 g
- Calcium - 197.5 mg
- Iron - 4.3 mg
- Vitamin C - 53 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Grease four ovenproof dishes (11/4-cup capacity) with melted butter and line bases with baking paper and place on an oven tray.
Step 2
Beat chopped butter and sugar in a small bowl of an electric mixer until light and fluffy.
Step 3
Beat in eggs until just combined and transfer to a large bowl and stir in flour, breadcrumbs, milk and pineapple and then divide among dishes.
Step 4
Cook in a moderate oven (180C) for 30 minutes, or until cooked when tested. Remove and then stand cakes for 20 minutes.
Step 5
Run a knife around the inside of each dish to loosen cakes.
Step 6
Meanwhile, make sauce - stir cream and sugar in a saucepan over a medium heat until sugar dissolves and gently boil, stirring, for about 8 minutes, or until slightly thickened.
Step 7
Turn out cakes and serve with warm sauce and cream.
Tips
No special items needed.
0 Reviews
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