A surefire crowd-pleaser dessert filled with aromatic pineapple and carrots, this cake can be an instant baking win for your Christmas celebration. You can also consider it as the finisher dessert for other special occasions as it is light on your tummy, despite its elegant sweetness. Here's the recipe:
Ingredients
1 cup of finely chopped ripe pineapple
1 cup of finely chopped carrot
¼ cup of finely chopped cherries
250 gms maida
1 tsp baking powder
250 gms butter
250 gms powdered sugar
4 egg yolks
2 pinches of scraped lime rind
¼ cup of milk
2 dsp brandy
3 egg whites
1 tsp vanilla essence
2 dsp sugar
Preparation
Sift together maida and baking powder
Soften the butter and add powdered sugar
Mix well till it becomes soft and frothy
Add the yolks and lime rind to it, a little at a time, and mix
Next mix the flour gently into the beaten butter, adding milk alternately
Add brandy
Mix the ingredients with a wooden spoon
Whisk the egg whites stiff
Add vanilla essence to it
Whisk again
Toss into it the chopped pineapple, carrot, and cherries
Add the sugar grains little by little and beat without the egg white losing its fluffiness
Fold the egg white into the cake mixture
Pour the mixture into a spacious tin, lined with greased paper and dusted with flour
Bake it at 204 degrees Celsius for 10 minutes
Lower the heat to 176.6 degrees Celsius and bake for 30 minutes
Bake it all together for 45 minutes and remove
Do not overbake
When cool, remove from the oven
Cut it into pieces and serve
It can even be used as a pudding topped with cream
