The distinctive taste of Angostura bitters sets this Antiguan pineapple bread apart from the other quick breads and loaf cakes I make.
I’m sure it would work nicely with vanilla as well, but given the last bottle of Angostura bitters I finished was “by appointment to his majesty King George VI” I’m very happy to stick to the original recipe.
Antiguan pineapple bread
(makes 1 loaf)
- 220g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 110g unsalted butter, softened
- 80g brown sugar
- 100g caster sugar
- 1 tsp Angostura bitters
- 2 eggs, lightly beaten
- 150g fresh pineapple, chopped finely
- Preheat the oven to 350°F (180°C). Butter a loaf tin and dust with flour.
- Whisk together the flour, baking powder and salt.
- In another bowl, cream the butter and sugars until light and fluffy.
- Add the Angostura bitters to the beaten eggs.
- Beat in half the egg mixture to the creamed butter and sugar, followed by half the flour. Beat in the rest of the egg mixture, then fold in the pineapple, followed by the rest of the flour.
- Pour the batter into the prepared tin and bake for about an hour or until firm to the touch and a skewer inserted into the centre comes out clean. Cover the top of the loaf loosely with tinfoil if it’s getting too brown.
- Cool the cake in the tin, wrap in tinfoil and leave it for a day before slicing.