Pineapple Upside-Down Cake

Ingredients

  • 125g (4 oz) butter
  • 3/4 cup castor sugar
  • 2 eggs
  • 2 cups self-raising flour
  • 1/4 cup milk
  • 1/4 cup pineapple juice/syrup from can

Method

  1. Cream butter and sugar well.
  2. Add eggs one at a time, beat until light and fluffy.
  3. Fold in sifted flour ad combined juice/syrup and milk alternately, beat lightly until smooth

Topping

  • 60g (2 oz) butter
  • 1/2 cup brown sugar, firmly packed
  • 475 g (15oz) can pineapple slices
  • glacé cherries
  1. Blend softened butter with brown sugar (don’t over-mix)
  2. Spread over base of greased deep 20cm (8 in.) cake tin.
  3. Drain pineapple slices (reserve 1/4 cup juice/syrup for cake mixture above).
  4. Arrange pineapple slice and glacé cherries decoratively over bown sugar mixture.
  5. Spread cake mixture over carefully.
  6. Bake in moderate oven for one hour.
  7. Allow to stand for five minutes before turning over to serving plate.
Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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Posted on Thursday, February 21st, 2013, in Cooking, Food and tagged , . Bookmark the permalink. Leave a comment.

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