• 125 gm Self Raising flour.
• 1/2 tsp Soda.
• 1 tsp Baking powder.
• 50 gm butter.
• 200 gm condensed milk.
• 1/4 cup pineapple syrup.

• 250 gm margarine.
• 250 gm icing sugar.
• 1/2 tin pineapple or marinated fresh pineapple.
• Pineapple essence.

Method:

• Sieve self-raising flour, baking powder & soda twice.
• Lightly grease the baking tin with butter & dust it with maida flour.
• Preheat the oven or cooker for 10 min.
• Take butter in a vessel & beat it.
• Add condensed milk & beat again.
• Add mixer of self-raising flour alternating with pineapple syrup.
• Stir it for 2-3 min.
• Batter must have dropping consistency.
• Pour it into baking tin & bake it in oven or cooker.
• For baking in cooker, remove the whistle & ring, put some black sand in cooker & keep the tin on it at medium flame.
• To check, see at the whistle nozzle of the cooker.
• When sponge is ready, you will see some white smoke comming out of whistle which indicates it is baked.
• It will take about 35 – 40 min.
• When done, cool & tap gently to remove cake on siever or any wire rack.
• Cool & slit cake horizontally in two.
• Place one part on a plate.
• Moist it with pineapple syrup or sugar water (1-cup water & 2-tspn. sugar).

• Beat margarine well with a beater.
• Add icing sugar & pineapple essence & beat again.
• Apply it over one part along with pineapple pieces & place the other half on it.
• Cover the cake with rest of the icing & fresh pineapple.

• You can make the fresh fruit cake of some other flavors also (for instance - strawberry, orange lichi) just by alternating the fresh fruits, syrup & essence.
• But do not use any fruits without marinating it.