150 g (5 oz) 10 Tbs Butter
2 Tbs Brown sugar
1 Medium fresh pineapple, peeled, cored and cut into 9 rings
9 Glace cherries
125 g (4 oz) 1/2 cup Sugar
2 Eggs
175 g (6 oz) 1 1/2 cups Self-raising (self-rising) flour, sifted
3 Tbs Milk
2 1/2 cm (1 in) Piece of angelica, cut into 18 leaves (optional)
2 Tbs Brown sugar
1 Medium fresh pineapple, peeled, cored and cut into 9 rings
9 Glace cherries
125 g (4 oz) 1/2 cup Sugar
2 Eggs
175 g (6 oz) 1 1/2 cups Self-raising (self-rising) flour, sifted
3 Tbs Milk
2 1/2 cm (1 in) Piece of angelica, cut into 18 leaves (optional)
method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350oF).
2. Cut 25 g (1 oz) (2 tablespoons) of butter into small pieces and dot them over the base of a well-greased 20 cm (8 in) square cake tin. Sprinkle the brown sugar over the top. Arrange the pineapple slices on top of the sugar and put a cherry in the centre.
3. Beat the remaining butter until it is creamy. Add the sugar and beat until it is light and fluffy. Beat in the eggs, one by one, until they are thoroughly blended, then fold in the flour. Stir in enough of the milk to give the batter a dropping consistency.
4. Spoon the batter into the cake tin and put the tin into the oven. Bake for 50 minutes to 1 hour, or until a skewer. inserted into the centre of the cake comes out clean. Remove the tin from the oven and set aside for 5 minutes in the tin. Run a knife around the sides of the cake and invert on to a serving dish. Decorate each cherry with angelica leaves if wished.
5. Serve immediately or cool before serving.
2. Cut 25 g (1 oz) (2 tablespoons) of butter into small pieces and dot them over the base of a well-greased 20 cm (8 in) square cake tin. Sprinkle the brown sugar over the top. Arrange the pineapple slices on top of the sugar and put a cherry in the centre.
3. Beat the remaining butter until it is creamy. Add the sugar and beat until it is light and fluffy. Beat in the eggs, one by one, until they are thoroughly blended, then fold in the flour. Stir in enough of the milk to give the batter a dropping consistency.
4. Spoon the batter into the cake tin and put the tin into the oven. Bake for 50 minutes to 1 hour, or until a skewer. inserted into the centre of the cake comes out clean. Remove the tin from the oven and set aside for 5 minutes in the tin. Run a knife around the sides of the cake and invert on to a serving dish. Decorate each cherry with angelica leaves if wished.
5. Serve immediately or cool before serving.
serving amount
serves 9
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
