| • | Mix flour, baking powder, baking soda, table salt and sugar in a bowl.
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| • | Heat the pineapple juice in a saucepan to lukewarm temperature.
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| • | Put a little quantity of mashed pineapple in pineapple juice.
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| • | Add veggie oil, vanilla and vinegar to the mixture of flour, baking powder, baking soda, table salt and sugar.
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| • | Pour lukewarm pineapple juice into the above mixture immediately.
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| • | Now beat the whole mixture.
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| • | Preheat the oven at 350 F for 10 minutes.
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| • | Pour the whole batter into a pan.
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| • | Heat it for 30 minutes at 350 F.
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| • | For Icing, mix flour, powdered ginger and milk in a saucepan.
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| • | Cook the mixture at normal heat, stirring it constantly.
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| • | Heat the mixture until it changes into thick paste.
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| • | Let the mixture cool to lukewarm.
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| • | Mix butter, cream and mashed pineapple in a bowl.
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| • | Put the lukewarm paste, table salt and icing sugar in the mixture of butter, cream and mashed pineapple.
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| • | Beat it until it turns fluffy.
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| • | Refrigerate it for an 60 minutes for firming up the icing.
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| • | Keep the icing now on the cooled cake.
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| • | Pineapple cake is ready.
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