A very versatile little loaf cake and nothing says “Welcome to Spring” like Pineapple!
1 CUP BROWN SUGAR – firmly packed | 2/3 CUP BUTTER – room temp 3 EGGS – room temp |
1 CAN (8 OZ) PINEAPPLE – crushed, drained, juice reserved PINCH OF SALT | 2 TBS RESERVED PINEAPPLE JUICE 2 TSPS VANILLA |
1 2/3 CUPS SELF RISING FLOUR | ½ TSP BAKING SODA |
PINCH OF NUTMEG – to your taste | ½ CUP PECANS – chopped |
½ CUP GOLDEN RAISINS
| ½ CUP DRIED APRICOTS – chopped |
HEAT OVEN TO 350º
GREASE AND FLOUR BUNDT PAN
In a large mixing bowl combine brown, sugar, butter, eggs and beat until light and fluffy.
Add reserved pineapple juice and vanilla and stir in until well combined.
Add flour, baking soda, salt and nutmeg, mixing just until moistened. Fold in pineapple, apricots, raisins and pecans. Spoon into prepared pan.
Bake in preheated oven for 25 to 35 minutes or just until a tester inserted in the center comes out clean. Cool 10 minutes on a wire rack. Remove from pan and continue to cool completely on rack.
Dust with powdered sugar or top with your favorite glaze using some of the remaining pineapple juice.
NOTE: you can use any variety of dried fruits that you like such as cherries, or bananas in place of the apricots. Also these are nice hostess gifts when made in small loaf pans.
BUON MANGIATA!
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