2 tsps Baking Powder
1/4 tsp salt
Sift together all of above and keep aside.
1/2 cup unsalted butter
1/4 cup canola oil
1 cup granulated white sugar
Beat sugar,oil and butter nicely.
1 tsp vanilla essence and
Beat them well.
Add maida mix and
1/2 cup milk
1/2 tsp lemon, this gives a very texture to the cake.
I added 1/2 cup ground walnuts and 1/4 cup almonds too.
Bake at 180 C for 30-35 min or till a knife inserted in the cake comes out clean.
To prepare the cake tin ….to around 1/4 cup butter add 5-6 tbsp brown or light brown sugar. Let the sugar and butter mixture melt in a pan. Pour this mixture on to a round or flat greased cake tin . Arrange pineapple and cherries as shown below. I used fresh pineapple as our neighboring Big Bazaar peels and dices. One can also use tinned pineapple .
I must say the recipe is hugely inspired by Joyofbaking 🙂