This recipe provides instructions for making an Antiguan Pineapple Bread loaf that includes sifting together flour, baking powder, and salt, creaming butter and sugars until light and fluffy, whisking eggs with bitters or vanilla and adding to the butter mixture alternately with flour, then adding chopped fresh pineapple before baking in a loaf pan at 180 degrees C for about one hour. The recipe serves makes one loaf and has a medium degree of difficulty and a cooking time of 1 hour.
This recipe provides instructions for making an Antiguan Pineapple Bread loaf that includes sifting together flour, baking powder, and salt, creaming butter and sugars until light and fluffy, whisking eggs with bitters or vanilla and adding to the butter mixture alternately with flour, then adding chopped fresh pineapple before baking in a loaf pan at 180 degrees C for about one hour. The recipe serves makes one loaf and has a medium degree of difficulty and a cooking time of 1 hour.
This recipe provides instructions for making an Antiguan Pineapple Bread loaf that includes sifting together flour, baking powder, and salt, creaming butter and sugars until light and fluffy, whisking eggs with bitters or vanilla and adding to the butter mixture alternately with flour, then adding chopped fresh pineapple before baking in a loaf pan at 180 degrees C for about one hour. The recipe serves makes one loaf and has a medium degree of difficulty and a cooking time of 1 hour.
This recipe provides instructions for making an Antiguan Pineapple Bread loaf that includes sifting together flour, baking powder, and salt, creaming butter and sugars until light and fluffy, whisking eggs with bitters or vanilla and adding to the butter mixture alternately with flour, then adding chopped fresh pineapple before baking in a loaf pan at 180 degrees C for about one hour. The recipe serves makes one loaf and has a medium degree of difficulty and a cooking time of 1 hour.
This is a great cake to enjoy with a cup of tea. Serves :Makes one loaf Degree of difficulty: Medium Cooking Time: 1 hour ou need: 230g pain four 2 teaspoons !aking powder pinch Sat. 110g softened !utter "0g #ight !rown sugar 100g $astor Sugar 1 teaspoon %ngostura !itters or 1 Tsp &ania e'tract. 2 eggs ighty !eaten 1(0g chopped fresh pineappe. Method: Sift together the four) !aking powder and sat. $ream !utter and sugars unti ight and fuffy. *hisk eggs with the !itters or &ania and add to !utter mi'ture aternatey with four. Then add the pineappe. +ake in a oaf pan for a!out one hour at 1"0 degrees $. ,ou may need to co&er the cake with foi after -( mins. $oo in the tin) wrap we and ea&e o&ernight !efore sicing. !eftover Potential: This cake wi keep we in the freezer. Imperial Metric 1 ounce [oz] 437.5 grain 28.35 g 1 pound [lb] 16 oz 0.4536 kg 1 stone 14 lb 6.3503 kg 1 hundredeight [ct] 112 lb 50.802 kg 1 long ton !"#$ 20 ct 1.016 t 1 milligram [mg] 0.0154 grain 1 gram [g] 1,000 mg 0.0353 oz 1 kilogram [kg] 1,000 g 2.2046 lb 1 tonne [t] 1,000 kg 0.9842 ton Ducuna %ountr&' (ntigua and )arbuda INGREDIENTS: 2 large seet potato 1*2 cups sugar 2 1*2 cups +lour ,ash o+ all spice ,ash o+ cinna-on raisin !optional$ METHOD / DIRECTIONS: .rate seet potato and add sugar to grated potatoes. /ea0e +or a hile 1 it ill spring ater +ro- the -i2ture !so &ou don3t ha0e to add ater at an&ti-e$. 4i2 in +lour and add spices and raisin. 5+ the -i2ture is too thick then &ou -a& proceed to add a little ater6 i+ the -i2ture -a& see- too ater& add a little -ore +lour. 7poon so-e -i2ture into +oil paper. 8ou -a& be able to -ake at least +i0e indi0idual ,ucuna +ro- the abo0e recipe. 9rap ,ucuna and place in boiling ater and boil +or 45 -inutes until the& are +ir-. "nrap and en:o& !it ill be hot$. ;ope &ou like it.