If you like sweets, here is an old-fashioned favorite that just cannot be resisted. I shall include the initial steps for infusing the cannabis into the Cannabutter, so if you already know how to do that, you can skip that section. The Cannabutter takes only about 5-to-10 minutes to grind the dried materials but needs 2,5 hours to properly decarboxylate, then 1 hour cooling before the fridge, then 2 to 4 hours chilling in the fridge or freezer before the butter-slab can be separated from the water-bowl. So obviously, the Cannabutter should be made before-hand. What I did here was, I made a batch of Cannabutter for you'all and I started it cooling, all the while making pictures for this presentation. To continue the cooking session for the P-U-D-Cake, I used 125-grams of Cannabutter that I had in the freezer. I like to keep a batch or two of well-sealed Cannabutter in the freezer at all times so that I can quickly cook a Canna-Dish at a moment's notice. The P-U-D-Cake requires about 30-to-45 minutes to prepare, about 30 minutes to cook, about an hour to cool. TOOLS that you will need: Nested pots (or a pot and a glass bowl like my set-up), whatever works to perform the infusion into Cannabutter. A sieve (or for even finer Cannabutter, use cheesecloth and a sieve when pressing the materials, as seen later) Another glass bowl in which to chill the butter. See the bowl that I used at the end of the Cannabutter recipe. Something in which to cook the cake. You can use a 10-inch iron skillet or a bake-form approximately 24x34cm. I used a glass roaster 23x35x11cm. Measuring cups and spoons of various sizes. A sieve or a flour sifter (not absolutely necessary, but makes for a smoother batter) A couple mixing bowls, one large, one small. Electric mixer. THE INGREDIENTS: For the Cannabutter you will need: ~15 grams dried sugar-leaf trimmings or bud (I do not mean just standard green fan-leaves. They contain virtually no THC. "Sugar-leaf" refers to the trichome-laden leaves and leaf-tips that are often trimmed-away when one is manicuring buds prior to curing. Generally, these trimmings have too much carbon and leaf in comparison to the trichomes to be an enjoyable smoke; that's why we trim them away. But they do contain sufficient trichomes to be used for infusions. But just the same as buds, these trimmings need to be allowed to dry and cure somewhat in order to convert the chlorophyl and THC to the desireable compounds before being used here. Obviously, the stronger your selection of materials, the stronger the effects, so you can use top-notch smokeable bud if you wish.) 250-grams butter (unsalted) ~300ml water (used at the end of the 2,5 hours simmering) For the P-U-D-Cake you will need: 4 eggs 1/2 cup butter (In our case, 125-grams Cannabutter) (This butter is for the bottom of the pan where the pineapples are.) 1 cup light brown sugar 1 can sliced pineapple rings (20-oz can has around 10-rings) ~10 maraschino cherries, halved (I used about 20 whole; one cake had maraschino, the other had Amareto cherries) 1 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup white sugar 1 tablespoon butter, melted (or you can set-aside a couple spoonfuls of Cannabutter) (This butter is added to the batter.) 1 teaspoon almond extract (I used about 1/4 cup sliced almonds.) (Optional) The scrapings from the inside of about 1/2 Vanilla Pod, or 2 small packets of vanilla sugar (Optional, but the cake is better with the Vanilla.) (Please don't use artificial flavorings.) In the next post we begin the directions. If you are shocked by the amount of sugar in the above ingredients, you have a right to be. I cooked two P-U-D-Cakes, one with Cannabutter and the full amount of sugar as seen above, and the other with normal butter using only 1/2 the amounts of sugar. Both cakes are wonderful, and I believe for those who do not want so much sugar, the recipe might work as well with even 1/4 the amount of sugar. Just remember that as the sugar decreases, the ganja taste increases. In the non-canna P-U-D-Cake, I used 5 eggs. It made the cake more stiff but still good and moist. I believe it would have been better with only 4 eggs.