Pineapple Cherry Cake

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Pineapple Cherry Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
7207
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie7,207 kcal(343 %)
Protein67.42 g(69 %)
Fat247.78 g(214 %)
Carbohydrates1,274.73 g(850 %)
Sugar added273.91 g(1,096 %)
Roughage88.7 g(296 %)
Vitamin A2,653.51 mg(331,689 %)
Vitamin D4 μg(20 %)
Vitamin E17.95 mg(150 %)
Vitamin B₁6.28 mg(628 %)
Vitamin B₂3.45 mg(314 %)
Niacin52.53 mg(438 %)
Vitamin B₆7.26 mg(519 %)
Folate1,597.76 μg(533 %)
Pantothenic acid14.82 mg(247 %)
Biotin20.96 μg(47 %)
Vitamin B₁₂2.98 μg(99 %)
Vitamin C3,028.83 mg(3,188 %)
Potassium7,413.85 mg(185 %)
Calcium1,942.08 mg(194 %)
Magnesium816.77 mg(272 %)
Iron28.88 mg(193 %)
Iodine120 μg(60 %)
Zinc9.09 mg(114 %)
Saturated fatty acids146.25 g
Cholesterol960.6 mg

Ingredients

for
1
For the topping
½ cup butter
1 cup brown sugar
1 teaspoon vanilla extract
7 canned Pineapple (rings)
7 glace Candied cherry
For the cake
¾ cup butter
cup sugar
1 teaspoon vanilla extract
2 eggs (beaten)
1 ½ cups self-rising flour
1 teaspoon Baking powder
1 teaspoon salt
How healthy are the main ingredients?
sugareggsalt

Preparation steps

1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 6. Grease a 23 cm springform cake tin.
2.
For the topping, melt the butter in a small pan and add the sugar. Add the vanilla extract and 50 ml of the pineapple juice. Let simmer on a very low heat for 5 minutes. Arrange the pineapple ring on the base of the tin, put a cherry in the middle of each and pour over the syrup.
3.
To make the cake, beat the butter and sugar together until pale and creamy. Add the vanilla extract and one egg at a time then sift in the flour, baking powder and salt and fold into the mixture.
4.
Pour the cake mixture into the tin and bake for 40 minutes or until a skewer come out clean. Leave the cake in the tin for 15 minutes then turn the cake upside down onto a plate.