Pineapple & Marzipan Cake (Ananas-Marzipankuchen)

From: Laouli

On Mar 13, 2009

So, I did a lot wrong with this recipe... for example, I could not find Marzipan at the store, or Almond paste to make some.. so I substituted with about 1 tsp of Almond Extract.. Im sure it did not do the originaly recipe justice.. I also used crushed pineapple rather than chunked.. regardless, Everyone loved the cake! Thank you!

From: Chef #233829

On Oct 17, 2007

I made this for my german mother and she really liked it (as did the rest of us.) The cake was moist and was delicious with a cup of tea. I didn't have vanilla sugar so I added a tsp of vanilla extract, but that was the only change I made. Thanks for the recipe.

From: Happy Harry #2

On Mar 22, 2006

I finally got to make this! I was waiting for my vanilla sugar to get ready. It was worth every minute I waited. I think I will wind up eating this whole loaf myself, yes it's that good! I do think that the instructions could have been a bit more complete for us baking dummies (I'm the leader). It did not say how large the eggs should be or when to add the baking powder, but since I'm not a complete novice, I figured it out. The next time I make this, I will also take the time to cut each pineapple chunk in half so they will disperse more through the loaf. Take a hint here, folks...plan to make at least two loaves at a time. This will go fast!

From: bluemoon downunder

On Oct 22, 2005

Sylvie, thank you for posting this recipe. Just fabulous. The other reviewers really have said it all. So flavoursome, and so moist. And I love the idea of the different flavoured sugars. I followed your suggestions for making the vanilla sugar, but when the World Tour is over and I get back to this recipe, I’m going to experiment with some of the other sugars that Rita has recipes for, and also with making this recipe with other fruits. The instructions were fantastically clear, and when you start thinking other sugars, other fruits, scrumptious though this recipe is – everyone LOVED it - it’s also very versatile, and I’m looking forward to experimenting with it! One version or other of it, or maybe several, will certainly become one(s) regularly made!