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Required : One and a half pounds of flour. One pound of butter. One pound of castor sugar. Eight eggs.
Four level teaspoonfuls of baking-powder. One gill of pineapple syrup.
Eight tablespoonfuls of tinned pineapple cut into dice.
As the cake will be wanted to cut into neat blocks, it will be better to bake it in a large Yorkshire pudding-tin, not the usual round cake - tin. Line the tin with two layers of greased paper, to stand up above the edges to the height of one and a half inches. Sieve the flour and baking-powder. Beat the butter and sugar together till they resemble whipped cream. Beat the eggs until frothy, then mix them gradually into the butter and sugar. Beat the mixture well. Add the flour very lightly, then the pineapple cut into large or small dice as liked, and lastly the syrup. Mix well and turn the mixture into the tin. Spread it evenly and bake in a moderate oven for about one and a half hours, or until a knife thrust through the thickest part is quite clean when withdrawn. When cooked, lift it out of the tin, place on a sieve until cold, and then, if to be kept for a day or so, put it into a tin with a well-fitting lid. If not to be kept, remove the paper when the cake is taken out of the oven.
N.B. - Glace pineapple or fresh pineapple can be used, but then about a gill of milk will be needed instead of syrup. If the cakes are not desired very sweet, reduce the amount of sugar by three ounces if syrup is being used.
Cost, about 2S. 6d.