Pineapple and Pecan loaf


INGREDIENTS

LOAF

  • 425g tinned pineapple pieces (use juice as well)
  • 1/2 cup chopped pecans
  • 2 eggs lightly beaten
  • 1 cup castor sugar
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1/2 tsp salt

CARAMEL TOPPING

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans

METHOD

  1. Preheat oven to to 170C
  2. Into a large bowl, sieve and mix together the flour, bicarbonate of soda, baking powder and salt.
  3. in another bowl lightly beat the eggs and sugar, adding crushed tinned pineapple and its juice. Mix together.
  4. Pour the egg and pineapple mixture into the flour mixture and stir.
  5. Mix in 1/2 cup of chopped pecans.
  6. Grease a 2lb loaf tin or add a paper case. Spoon in mixture into the tin.
  7. Bake for 40-50 minutes until cake tester comes out clean at the centre.
  8. allow to rest in the pan for 10 minutes before putting on a cooling rack.

For topping, melt butter and sugar in a saucepan and allow to boil for one minute.  spoon over loaf covering top. Sprinkle on remaining pecans.

NB.  If caramel topping is not desired, then the remaining pecans are to be added to top of the loaf mixture after being spooned into the loaf tin, gently pressing them into the surface.