Tropicalsenior

@ElsieD I live in pineapple country so I haven't bought a can of pineapple in years. I cut the pineapple up in chunks and cook it for 5 minutes in my instant pot. I then chopped some of it up in the food processor, drain it, and measure out 10 oz. I then add 1/4 cup of the juice. I would think a 14 oz can of pineapple would be equivalent. Just make sure that you don't have more than one quarter cup of the juice or it doesn't bake right. When you bake it, this cake does not rise too high so it is done when the top springs back and it tests done with a toothpick.

If he gets to share that, lucky Allan!

Looking back through my files, it seems that I have been making this for about 15 years. I do remember that at the time that I made it, I changed the recipe from all white sugar to half and half. I was very skeptical of the recipe at first because it had no oil or butter but I was pleasantly surprised at how moist it is. Leftover cake keeps beautifully in the refrigerator.

I'm so sorry, it seems you had to give my old memory and nudge. I got it reformatted the other day but I forgot to post it. I'll post it later in the recipes but for now, here it is. Simple Pineapple Cake 1 cup flour 1 egg 1/2 teaspoon vanilla 1/2 cup white sugar 1/2 cups brown sugar 1 teaspoon baking soda 10 ounces crushed pineapple 1/4 cup pineapple juice 1⁄2 cup chopped walnuts (optional) Mix all the ingredients together in a large bowl. Either use a hand mixer or beat by hand until well blended. Bake in a greased and floured 8 x 8 pan at 350o for 30 to 35 minutes. Icing: a cream cheese frosting is good but this cake needs only powdered sugar. Note: since I baked it in a glass pan, I lowered the temperature to 325° and just baked it until it tested done. That was around 35 minutes.

Actually, I miss judged how high the cake would rise. But I'm not one bit sorry.

For me, this was behind a paywall but I found this on The Guardian

Welcome to eGullet.

Just my regular Sunday bread bake. Buns stuffed with a pork sausage and cabbage filling with a rich gravy, flavored with Herbs de Provence. Not a terribly imaginative filling but I went with what I had on hand. It was pretty darn good. The bread was just my usual Light Brioche Bread.

Ah, but each ostrich egg is equivalent to 25 hen eggs so you get two dozen eggs for the price of one egg.

Happy birthday!

I bought eggs this morning at the grocery store. The eggs here are sold by the kilo and are sold in packages of 15 or 30. Figured it out when I got home and I paid $3.44 for a dozen. They aren't free range but this supermarket has pretty decent eggs.

It's something from my personal recipe files so as soon as I can get it reformatted I will post it.

This morning I baked one of my favorite cakes. It is a simple pineapple cake. It's one of the easiest cakes to make and it is so moist. I had just a tiny bit too much batter for my cake pan so I made a tiny cooks treat. It didn't even need frosting.

You don't happen to have a specific recipe that you can share, please?

Exactly. It's like a Twinkie that you could never replicate because it's nothing but pure chemicals but, oh that taste, and the memory because it was a Twinkie.

Or when it's a cherished childhood memory. My husband's stepmother was a stingy mean woman and they rarely got enough to eat. One of his fondest memories was the few times that she served them this. He loved them to his dying day.

The process is called pâte fermentée and this is a pretty comprehensive description of the process. I've never used it but it makes sense to me. I do know that it is used in quite a few commercial bakeries rather than keeping a starter going.

@Ann_T uses one all the time. I think she would be the best one to ask.

Looks like @heidih gets the red balloon .

Trite & Trivial?

Just found this video that explains his method a little bit better.

Some time ago I came across this video from Baking with Jack that is one of the darndest methods of keeping sourdough starter that I have seen. I haven't tried it but it seems like a good idea because you don't have excess starter that you either have to throw away or try to find a way to use up. When you first listen to the guy, he seems kind of obnoxious but he really does know what he's talking about. I've watched quite a few of his videos and I've learned a lot. And as someone else said above, it is pretty hard to kill good starter. I once saw an Argentinian Baker on YouTube pull out the most disgusting jar of starter that he had deliberately let set for over 6 months and revive it. I hope it's true because I'm going to try to revive my disgusting little jar that's been in the refrigerator for about 6 weeks. I'll let you know what happens.

It could have been. We don't get good fresh navel oranges here and that's what I had. I'm afraid that I was also comparing it to an orange cake that I had years ago that was just bursting with orange flavor. I'm still searching for that flavor.

@RWood I sure hate following you. My puny offerings look so, well, puny. I made @Pete Fred's Citrus cake. It was good but I don't think I will be making it again. Just not enough Citrus flavor. I also added some candied orange peel. It beefed it up a little but not enough.

I just made half a batch. Went to get my beet and it looked like a shriveled Rubber Ball so I wound up using canned beets.