Pineapple Macadamia Loaf

This is a very quick and easy cake that only involves hand-mixing in one bowl. This cake is a treat for the health-conscious as the recipe contains no butter, yes no butter !

• 450g can crushed pineapple
• 1 egg
• 1 cup macadamias, toasted, chopped finely
• 1 cup, self-raising flour
• 1/2 cup caster sugar
• 1 cup desiccated coconut
• 1/2 cup milk

1. Preheat oven to moderate. Grease and line 14cm x 21cm loaf pan.
2. Drain pineapple, pressing as much syrup as possible from the pineapple; discard syrup.
3. Place pineapple in large bowl, add egg; stir ingredients together with wooden spoon. Stir in remaining ingredients; mix well. Spread mixture into prepared pan.
4. Bake cake in moderate oven around 50 minutes.
5. Stand cake 10 minutes, turn onto wire rack,cool.

Serves 20

Source: The Australian Women's Weekly

Hummingbird cake

This moist, luscious cake from the American Deep South translates as delicious in anyone's language. You need approximately 2 large overripe bananas for this recipe.

• 450g can crushed pineapple in syrup
• 1 cup plain flour
• 1/2 cup self raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup firmly packed brown sugar
• 1/2 cup desiccated coconut
• 1 cup mashed banana
• 2 eggs, beaten lightly
• 3/4 cup vegetable oil

1. Preheat oven to moderate. Grease deep square cake pan, line it with baking paper.
2. Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible. Reserve 1/4 cup syrup
3. Sift flours, soda, spices and sugar into large bowl. Using wooden spoon stir in drained pineapple, reserved syrup,coconut,banana,egg and oil; pour into prepared pan.
4. Bake cake in moderate oven about 40 minutes. Stand cake 5 minutes, then turn onto wire rack, cool.

Serves 12

Source: Australian Women's Weekly

Lumberjack cake

This cake comes with a distinct topping which makes it interesting and unquestionably delicious.

• 2 large apples(400g), peeled, cored, chopped finely
• 1 cup finely chopped seeded dried dates
• 1 teaspoon bicarbonate of soda
• 1 cup boiling water
• 125g butter, softened
• 1 teaspoon vanilla essence
• 1 cup caster sugar
• 1 egg
• 1 1/2 cups plain flour

TOPPING

• 60g butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup milk
• 2/3 cup shredded coconut

1. Preheat oven to moderate. Grease 23cm square pan, line with baking paper.
2. Combine apple, dates and soda in large bowl, add the water, cover bowl with plastic wrap, stand 10 minutes
3. Meanwhile, beat butter, essence, sugar and egg in small bowl until light and fluffy
4. Add creamed butter mixture to apple mixture, using wooden spoon stir in flour well. Pour mixture into prepared pan. 
5. Bake cake in moderate oven 50 minutes.
6. Remove cake carefully from oven to bench. close oven door to maintain the temperature. Using metal spatula, carefully spread warm topping evenly over cake, return cake to oven, bake about 20  minutes or until topping has browned.
7. Stand cake 5 minutes, then cool on wire rack.

Topping

Combine ingredients in saucepan, using wooden spoon stir topping mixture over low heat until butter melts and sugar dissolves.

Serves 12

Source: Australian Women's Weekly