Pineapple Nut Bread RecipeOrigin: Liberia Period: Traditional |
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Of the West African countries Liberia is one of the few with any real tradition of baking. As such many cakes of very differing types are baked there, often with local ingredients. Cassia is also grown commercially before being ground and sold as 'cinnamon' and this spice is used almost ubiquitously. Ingredients
550g plain flour 
Pineapple Nut Bread Preparation:Method:Sift together the flour, baking powder, baking soda, cinnamon and salt into a large bowl then mix in the wheat bran. Add the eggs, pineapple and half the nuts. Stir into an even batter then pour into a greased loaf pan. Place in an oven pre-heated to 170°C and bake for about an hour, or until the top of the cake is lightly golden and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin for 5 minutes then turn onto a wire rack and sprinkle the remaining nuts over the top. |
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Other recipes with flour and fruit as primary ingredients: Tamarillo and Apple Roll Warning: mysql_fetch_array(): 8 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 565 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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