Ingredients:
For the topping
- 50g of softened butter
- 50g of light soft brown sugar
- 4 pineapples rings
- 4 glacé cherries
For the cake
- 100g of softened butter
- 100g of golden caster sugar
- 100g of self-raising flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 2 eggs
Start by heating to oven to 170 degrees C.
Next, make the topping. Beat together the butter and sugar until well creamed. Spread this mixture over the base of an 8″ cake tin and a little bit up the sides all the way around. Place the pineapple rings into the mixture and put a glace cherry in the centre of each ring.
Pour all of the cake ingredients into a mixing bowl along with a little bit of the leftover pineapple juice. Whisk together until it reaches a soft consistency. Spoon out the mixture evenly over the top of the pineapple based tin and smooth it out so that it’s level.
Bake in the oven for 30-35 minutes until golden brown on the side. The syrup underneath may also be slightly bubbling up around the sides. Allow it to stand for 5 minutes before turning it out of the tray.
Serve up whilst still warm with some cream or ice-cream. Enjoy!
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