Pineapple Fruit cake

Pre heat the oven at 180°C

Sift all the dry ingredients (All purpose flour, baking powder and baking soda) 2-3 times.

In another container add milkmaid, butter, water and essence. Microwave this mixture on high for a minute.

Add sugar to it and mix it well.

Add dry ingredients mixture slowly to the wet mixture in three parts.

Mix slowly to get smooth batter but don't over mix.

Pour the batter into a greased vessel and bake it for approximately 40-45 minutes.

After it is baked cool it on wire rack.

Take whipping cream in a vessel kept in freezer for about half an hour. Keep the rods of the hand beater also in the freezer.

Thaw the whipping cream for about an hour and whip it till soft peaks on slow speed and then whip till you get stiff peaks on high speed.

The quantity of the whipped cream will double.

Cut the cake into two halves horizontally. If there is a dome formed above then cut it.

On a cake board place the inverted top part of the cake and soak it with the syrup of the canned pineapple.

Place the pieces of pineapple on the layer of whipped cream on the lower half.

Keep the lower half of the cut cake above it and soak it with the pineapple syrup.