Preheat the oven to moderate 180°C (Gas Mark 4, 350oF).

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.

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.

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.

Serve immediately or cool before serving.