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Cream butter and sugar; add eggs, one at a time, beating very thoroughly after each. Put one cup of the flour on fruit (I guess it is assumed that you knew you had to cut the pineapple ring up); stir. Beat remaining flour into butter/egg mixture; then add lemon juice and rind (I'm guessing you would chop it first, or have it as zest; Mrs. Allingham didn't say). Stir fruit mixture inches. Bake at 250 degrees for 2 1/2 to 3 hours. Note: this is how the recipe is worded; my guess is that the batter should go into greased and floured pans, or even pans lined with buttered brown paper.
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Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Ultra-fine low-protein flour — lightest cakes and pastries
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Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Ultra-fine low-protein flour — lightest cakes and pastries