Pineapple, ginger and chocolate loaf

Treat yourself with this pineapple, ginger and chocolate loaf recipe. It's drizzled with dark chocolate and topped with glacé ginger for a truly decadent finish

  • 10 mins preparation
  • 1 hr cooking
  • Serves 12
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This recipe first appeared in Woman's Day.
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  • 440 gram can crushed pineapple, juice reserved
  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup sifted self-raising flour
  • 2/3 cup milk
  • 1/2 cup caster sugar
  • 1/4 cup finely chopped glacé ginger
  • melted dark chocolate


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


  • Fold ingredients into creamed mixture lightly for best results.