Instructions: Method
BRUSH a loaf tin (26x15cm) with melted butter. Sprinkle with 1 tbsp brown sugar.

Cut pineapple rings into quarters. Arrange slices on bottom of tin. Place a slice of kiwi fruit in the centre and half circles on the
sides.

Sprinkle the rest of the brown sugar. Keep this in the refrigerator overnight.

Ingredients (for cake)

Part (A):
125g butter
160g sugar
1 tsp orange rind
1/2 tsp vanilla essence

Part (B):
Mix together in a measuring cup:
75ml UHT milk
1 tbsp Cointreau (orange liqueur), or 1/2 tsp orange essence

Part (C):
Sift:
175g superfine flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs

To make the glaze, mix together:
6 tbsp pineapple syrup
1 tbsp cornflour
1/2 tsp agar-agar powder

Heat up to thicken (do not bring to a boil), then use immediately.

Method
CREAM (A) until light and fluffy. Drip in (B) gradually then scrape the mixing bowl with a spatula and continue to cream till mixture is fluffy. Fold in (C) in 3 batches and combine well. Beat in eggs, one at a time, until mixture is evenly mixed.

Pour batter into prepared loaf tin. Bake in a preheated oven at 170 C for 45 minutes or until cake is cooked through when tested with a skewer.

Remove cake from the mould and place on wire rack for 10 minutes. Brush the inverted cake top and sides with glaze immediately.

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