Save to your scrapbook
Squidgy Pineapple and Allspice Cakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These are deliciously moist and fruity, and taste just as good a couple of days after baking. Serve drizzled with icing.
If you don't have individual loaf tins, you can make slightly smaller cakes using a 12-hole muffin tin, lined with paper cases. Bake for about 20 minutes until just firm to the touch.
Typical values per serving:
This recipe was first published in February 2007.