Sunshine in a can. Why 1970s mums were right, after all.

Instant happy.

Buying fruit at the moment is a bit bleak, isn’t it? The oranges are nice enough. The apples are good. There’s been a bright spot of QLD strawberries, but really my cold feet and numb fingers are longing for something warmer, something more evocative of sunny climes.

So it was with enthusiasm that I found a tin of pineapple pieces shoved up the back of my pantry. Proving my theory, that sometimes disorganisation can indeed lead to happy moments.

Is this little pineapple can making you feel nostalgic? Did you eat much of the stuff when you were growing up?

My mum was possibly one of the only mums in the 1970s who resisted the urge to add pineapple to every salad, rice dish and dessert, so my approach to it is untainted by scary childhood memories of ‘Hawaiian Chicken’ or ‘Rice al la Tropicale’. Still, without those fond memories to guide me, I’m a bit hesitant to bung it into too many savoury dishes. But I promise to have a go. I’d love to hear about your MUST TRY pineapple dishes. Any culinary treat that I’m really missing out on?

While I search far and wide for new taste sensations, these happy little cakes will hit the spot for a bit of school holiday baking. Miss F helped me ice them. It made me feel all old-world ‘mom’ and I like the fact that they look fairly plain, but then you crack them open and are gifted with a world of sunshine. All that pineapple! Well, and all that butter… but hey, it’s a recipe for a fun time, not a long time.

Testing your ‘mom’-ness, I’ve written this recipe up old-school style, with minimal instructions, and an assumption that you know your plain from your self-raising, that creaming butter and sugar is just what you do most days and oven temps need not be discussed.

Looks quite sedate…

Hawaiian pineapple & coconut cakes.

Lightly grease a 12 hole muffin tray and line with paper cases. Heat your oven to moderate. Cream 140g butter with 2/3 cup caster sugar. Add 4 eggs, slowly and beat well after each. (Adding a tablespoon of flour with each egg stops the mixture splitting). Fold in the remains of your 1 1/4 cup of self-raising flour, 2/3 cup desiccated coconut and the drained fruit from a 440g can pineapple pieces (reserve the liquid). Bake the cakes for 20-25 minutes.

Ice with icing sugar mixture combined with enough of the reserved pineapple syrup to form a thick glaze.

…awwwwww, transported straight to Queensland.

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7 Responses so far »

  1. 1

    Erica said,

    Have been making lots of hummingbird cake lately, since we keep buying bananas that get old… great way to make banana cake a little less bananary!

  2. 2

    Lou said,

    They look delicious – I must admit I use a bit of tinned pineapple in my tuna pasta – white cheese sauce base, tuna, pineapple, frozen peas and corn. Great last minute meal. I also use it on homemade pizza. Always a fight as to who gets the juice from the tin in our house.

    • 3

      wendyblume said,

      Wow, really? Pineapple in white sauce? I’m trying to be open minded, but it’s not a combo that immediately springs to mind for me! But I trust you… Kids like it?

      • 4

        Lou said,

        We all like it. A cheese sauce like on cauliflower cheese – or is that just me too??

  3. 5

    Natural New Age Mum said,

    I endured that pineapple/mandarine/marshmallow/coconut salad with sourcream that was big in the 80s….. *shudder*

  4. 6

    Sam said,

    A tin of pineapple plus juice, blended with a banana and a tin of coconut milk and a dash of vanilla extract make ace home made ice lollies! Not great in the cool whether but the kids don’t mind a jot.


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