1 stick unsalted butter

1 cup Billington’s Natural Light Brown Muscovado Sugar

2 cage-free eggs, beaten

¾ cup plain flour

1 ¾ teaspoons baking powder

Pinch of salt

¼ cup pecans, toasted and chopped

¾ cup glace pineapple, chopped

½ cup milk

Wholesome Sweeteners Organic Powdered Sugar, to finish

Preheat the oven to 350 degrees F.

Cream the butter and sugar until very soft and fluffy.

Sift in the flour, baking powder and salt.

Stir into the mixture with the pecans, pineapple and milk.

Beat until smooth.

Spoon into a greased lined 9-inch round cake tin and cook for about 1 hour until the cake is cooked through.

Cool in the tin for 10 minutes then finish cooling on a wire rack.

Sift over a little powdered sugar just before serving.