For the topping:
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained (reserve syrup)
7 glace cherries
For the cake:
100g softened butter
100g golden caster sugar
100g self raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
Preheat the oven to 180'c/Gas Mark 4. For the topping beat together the butter and sugar until creamy, spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange pineapple rings in the bottom of the cake tin and place a glace cherry in the middle of each one.
Place all the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and using an electric whisk beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 minutes, leave to stand for 5 minutes then turn out onto a plate.
I took this cake to my partners grandparents and it went down a treat, they are great bakers themselves so it was a great compliment that they enjoyed this simple to make cake so much. The beauty of it is that the pineapple keeps it beautifully moist and quite gooey
ReplyDelete