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Crystallised Pineapple Loaf Cake

Crystallised Pineapple Loaf Cake

A deliciously moist and buttery loaf packed with sweet, chewy crystallised pineapple and finished with a light pineapple glaze. Perfect for afternoon tea, gifting, or enjoying as a tropical-inspired treat with your favourite cup of coffee.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 10 people
Course: Dessert
Calories: 3.53
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 Cups Cake flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
Wet Ingredients
  • ½ Cup Unsalted butter, softened
  • ¾ Cup Caster sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • ½ Cup milk
Fruit
  • 1 Cup Crystallised dried pineapple, chopped
  • 2 Tbsp Flour (for coating the pineapple)
Optional
  • ½ Cup Chopped pecans or macadamias
  • ½ Tsp Ground cinnamon
Optional Pineapple Glaze
  • ½ Cup Icing sugar
  • 2 tbsp Pineapple juice
  • 2 tsp Lemon juice

Equipment

  • 23 × 13 cm (9 × 5 inch) loaf tin
  • Mixing bowls (large and medium)
  • Measuring cups and spoons
  • Kitchen scale (recommended for accuracy)
  • Electric hand mixer or stand mixer (or a whisk)
  • Rubber spatula or wooden spoon
  • Fine sieve (for sifting dry ingredients)
  • Chopping board
  • Sharp knife
  • Cooling rack
  • Baking paper (optional, for easy removal)
  • Skewer or cake tester (to check doneness)

Method
 

Crystallised Pineapple Loaf Cake
  1. Preheat the oven to 180°C.
  2. Grease and line a standard loaf tin.
  3. Toss the chopped crystallised pineapple with the 2 tablespoons of flour.
  4. Cream the butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time.
  6. Add the vanilla.
  7. Fold in the flour, baking powder and salt alternately with the milk.
  8. Fold in the pineapple (and nuts if using).
  9. Pour into the prepared loaf tin.
  10. Bake for 45–55 minutes, or until a skewer comes out clean.
  11. Cool for 10 minutes before removing from the tin.
Optional Pineapple Glaze
  1. Mix the glaze ingredients and drizzle over the cooled loaf.
    Decorate with extra crystallised pineapple.

Notes

Serving Suggestions

  • With butter and coffee
  • Toasted with cream cheese
  • As part of a dessert platter
  • Served with vanilla ice cream

Storage

  • Airtight container: 4–5 days
  • Refrigerate: 1 week
  • Freeze: Up to 3 months
This loaf has a moist crumb with bursts of sweet, chewy crystallised pineapple, making it a great way to showcase the fruit without it becoming soggy during baking.