Sultana & pineapple slab cake difficulty ** #97 

Cuts into 14 

Preparing time: 15 minutes 

Cooking time: 45-50 minutes 

Ingredients:

• 250 g slightly salted butter 
• 150 g golden syrup 
• 75 g caster sugar 
• 100 g dried pineapple, chopped 
• 150 g sultanas 
• 2 teaspoons ground mixed spice 
• 1/2 teaspoon bicarbonate of soda 
• 150 g self-raising flour 
• 2 eggs
• 175 ml sourced cream 

For the frosting 

• 250 g mascarpone cheese 
• 50 g unsalted butter, softened 
• 75 g icing sugar, sifted 
• 2 teaspoons lemon juice 

1. Put the butter, golden syrup and sugar in a saucepan and heat gently until the butter has melted 
2. Remove from the heat and stir in the pineapple, sultanas and mixed spice 
3. Leave to stand for 10 minutes, then stir in the bicarbonate of soda 
4. Place the flours in a large bowl 
5. Stir together the eggs and sourced cream, then add to the butter mixture and beat well to mix 
6. Pour into the dry ingredients and stir well to mix 
7. Turn the mixture into a greased and lined 28 x 24 cm shallow baking tin or roasting tin and spread into the corners 
8. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 40-45 minutes until just firm to the touch and a skewer inserted into the center comes out clean 
9. Leave to cool in the tin, then transfer to a board and peel off the lining paper
10. Make the frosting 
11. Beat together the mascarpone cheese and butter in a bowl until smooth 
12. Stir in the icing sugar and lemon juice 
13. Spread over the top of the cake, cut into squares 
14. Enjoy! :-)