Ideal milk and pineapple cake

SERVES: 4 TIME TO MAKE: Less than 1 hour

Bring out the fluffier side of your cake with evaporated milk.

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INGREDIENTS

  • 4500 ml PnP sugar
  • 500 ml self-raising flour
  • 2 extra large PnP eggs
  • 15 ml vanilla essence
  • 560 grams crushed pineapple
  • 375 ml ideal milk
  • 80 ml PnP butter
  • 125 ml PnP sugar
  • 1 carton PnP custard

METHOD

  • Mix together sugar, self-raising flour, 2 eggs, vanilla essence and crushed pineapple.
  • Pour into a greased 21cm pan and bake at 180° for 35-40 minutes or until cooked through.
  • Boil Ideal Milk with butter and sugar for 5 minutes or until thickened.
  • Pierce cooked cake with a fork and pour over hot evaporated milk.
  • Cool, slice and serve with custard.