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  • Thursday, December, 2020| Today's Market | Current Time: 12:27:05
  • Pineapple and Cranberry Bundt Cake

    Published on December 24, 2020

    Ingredients:

    • 1 cup all-purpose our (maida)
    • 1/3 cup light brown sugar
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1/4 cup milk
    • 1/4 cup pineapple juice
    • 1 teaspoon vanilla extract
    • 2 1/2 tablespoons unsalted butter, melted
    • 1 large egg, at room temperature
    • 1/3 Cup Del Monte Pineapple tidbits chopped
    • 1/3 Cup Del Monte dried Cranberries

    Method:

    • Preheat oven to 350 degrees (F). Generously grease a bundt pan with butter; set aside.
    • In a large bowl whisk together the dry ingredients.
    • In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg
    • for 5 minutes.
    • Gently fold the wet mixture into the dry mixture – being careful not to over mix. Add
    • pineapple tidbits and gently fold to evenly combine.
    • Sprinkle cranberries at the base of the greased bundt pan. Spoon batter into the prepared
    • bundt pan. Evenly spread using a spatula.
    • Bake for 30 – 35 minutes in the preheated oven, or until the toothpick inserted comes out
    • clean.
    • Allow the cake to cool a few minutes in the pan before transferring to a wire rack to cool for
    • a few more minutes. Serve warm or at room temperature
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