Pineapple, ginger and dark chocolate loaf

Our delicious loaf is a tasty twist on the popular pineapple and ginger upside-down cake. Drizzled with dark chocolate and topped with glace ginger, it's the perfect addition to your afternoon tea.

  • 10 mins preparation
  • 1 hr 10 mins cooking
  • Serves 12
  • Print


Pineapple, ginger and dark chocolate loaf
  • 440 gram can crushed pineapple
  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 2/3 cup milk
  • melted dark chocolate, to serve
Pineapple and ginger syrup
  • 1/2 cup caster sugar
  • pineapple juice, reserved from can
  • 1/4 cup glace ginger, finely chopped


Pineapple, ginger and dark chocolate loaf
  • 1
    Preheat oven to 160°C. Lightly grease and line an 11cm x 21cm loaf pan with baking paper. Drain pineapple can, reserving juice for syrup.
  • 2
    In a large bowl using an electric mixer, beat butter, caster sugar and vanilla extract together until pale and creamy. Add eggs one at a time, beating well after each and scraping down sides of bowl.
  • 3
    Lightly fold self-raising flour into creamed mixture alternately with the milk, beginning and ending with flour. Fold through drained pineapple.
  • 4
    Spoon mixture into pan, smoothing top. Bake for 1 hour and 10 minutes until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
  • 5
    Meanwhile, to make pineapple and ginger syrup; in a small saucepan combine caster sugar and reserved pineapple juice. Stir on low until sugar has dissolved, then bring to boil on medium. Boil, without stirring, for 5-6 minutes until light golden and syrupy and reduced by half. Remove from heat and set aside to cool slightly. Stir ginger through.
  • 6
    Using a skewer poke holes in top of warm cake, spoon warm syrup over top of cake while still warm. Cool. Drizzle cake with melted dark chocolate to serve.


Fold ingredients into creamed mixture lightly for best results.

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