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Pineapple Easter Bun

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  • Total: 75min
    Cooking: 55min
    Wait: 20min
  • Portions: 10.00
  • Difficulty: Easy

Utensils

  • Whisk
  • can
  • Bowl
  • Spoon
  • Baking dish
  • Oven

Nutritional information 187kcal = 784kj /per portion

  • 2.43 Tablespoons Added sugar
  • 24.61 Milligrams Cholesterol
  • 12.56 Milligrams Magnesium
  • 187.47 Energy
  • 82.86 Milligrams Calcium
  • 3.37 Grams Protein
  • 0.84 Milligrams Iron
  • 168.40 Milligrams Potassium
  • 9.53 Micrograms Food Folate
  • 3.29 Milligrams Vitamin C
  • 35.44 International unit Vitamin A
  • 0.10 International unit Vitamin D
  • 0.20 Milligrams Vitamin E
  • 35.72 Grams Carbohydrates
  • 1.66 Grams Fiber
  • 72.08 Milligrams Sodium
  • 3.89 Grams Fats
  • 2.15 Grams Saturated Fats

Ingredients

  • 2 Ounces Unsalted Butter
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Stout
  • 2 Tablespoons Honey
  • 1/4 Cup ORCHARD® 100% Pineapple Juice 1L Carton
  • 1 1/2 Cup DLT Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Mixed Spice for Baking
  • 1/2 Teaspoon Cinnamon Powder
  • 1 Piece Eggs
  • 1/4 Cup Raisins, Seedless
  • 1/4 Cup Currants, Zante, Dried
  • 2 Cups Cherries, Sweet, Raw chopped

Instructions

    1. Combine melted butter, sugar, honey, stout and Orchard Pineapple Juice over low flame.

    2. Sift together flour, baking powder and spices. Add egg, melted mixture and dried fruit. Mix well.

    3. Bake in a 9 in. x 4 in. loaf tin on the centre shelf at 350 degrees for 45 minutes.

    4. Allow to cool completely before removing from pan. Serve with butter or cheese.

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