- 1 lb (500g.) tin pineapple cubes (drained; retain 1/2 cup syrup)
- 1/2 cup raisins (rinsed and dried)
- 6 oz. (185g.) flour + 1/4 tsp. salt + 1 tsp. bicarbonate soda - (sifted together)
- 4 oz. (125g.) butter
- 7 fl. oz. (210 ml.) condensed milk
- 1/2 cup golden syrup
- 1 egg (slightly beaten)
- 1 Tbs. ground ginger
- Grease an 8-in. (20-cm) ring mould and decorate base with pineapple cubes and raisins. Cut up remaining pineapple. Melt 1/2 oz. (15g.) butter and pour over fruits in mould.
- In a saucepan, put in remaining butter and milk. Cook, stirring over low heat, till butter melts. Blend in golden syrup and remove from heat. Cool.
- Beat in egg, ginger and remaining pineapple and raisins.
- Fold in flour and pour into a mould. Bake in a preheated oven at 350°F till a skewer comes out clean when inserted into a cake.
- Cool before turning out to cool completely on a wire tray. Serve.
