1 x 8 oz (225 g) can pineapple rings
1 stick (8 Tbsp)4 oz (100 g) butter
1 1/3 cup (275 g) 10 oz soft dark brown sugar
8 maraschino or glace cherries
3 cups (1 lb) 450 g self-raising flour
1 tsp ground cinnamon
1 tsp ground nutmeg
2 eggs
250 ml milk
1 stick (8 Tbsp)4 oz (100 g) butter
1 1/3 cup (275 g) 10 oz soft dark brown sugar
8 maraschino or glace cherries
3 cups (1 lb) 450 g self-raising flour
1 tsp ground cinnamon
1 tsp ground nutmeg
2 eggs
250 ml milk
method
1. Drain the pineapple rings, reserving the syrup.
2. Melt 50 g of the butter in a 20 cm square baking tin.
3. Add 125 g of the sugar and 1 tbsp of pineapple syrup, mix well.
4. Arrange the pineapple rings in an even pattern in the bottom of the tin, and place a cherry in the centre of each ring.
5. Sift together the flour, cinnamon, and nutmeg.
6. Beat the eggs with the remaining brown sugar.
7. Melt the remaining butter and add to the eggs and sugar with the milk, mix into the spiced flour.
8. Pour this mixture carefully over the fruit in the baking tin without disturbing it.
9. Bake in a moderate oven, 180°C, Gas 4, for 45-50 minutes.
10. Remove the tin from the oven and at once turn upside down on to a plate, allow the caramel to run over the cake before removing the baking tin.
11. Serve warm with cream as a dessert, or cold for afternoon tea.
2. Melt 50 g of the butter in a 20 cm square baking tin.
3. Add 125 g of the sugar and 1 tbsp of pineapple syrup, mix well.
4. Arrange the pineapple rings in an even pattern in the bottom of the tin, and place a cherry in the centre of each ring.
5. Sift together the flour, cinnamon, and nutmeg.
6. Beat the eggs with the remaining brown sugar.
7. Melt the remaining butter and add to the eggs and sugar with the milk, mix into the spiced flour.
8. Pour this mixture carefully over the fruit in the baking tin without disturbing it.
9. Bake in a moderate oven, 180°C, Gas 4, for 45-50 minutes.
10. Remove the tin from the oven and at once turn upside down on to a plate, allow the caramel to run over the cake before removing the baking tin.
11. Serve warm with cream as a dessert, or cold for afternoon tea.
rate this recipe
more information
|
1 comments
| |||
also in this category
also see
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.
