175g self-raising flour
1 tbsp vanilla extract, (or Malibu, if you dare!)
1 tbsp brown sugar
175g soft brown sugar
3-4 glace cherries
175g butter plus 1 tbsp for frying pineapple, at room temperature
3 large eggs
1 fresh pineapple
- Preheat the oven to 190C/Gas Mark 6.
- Core, peel and slice the pineapple into rings.
- Heat the tbsps butter and sugar in a pan and 'fry' the pineapple slices on both sides until caramelised. Then place the pineapple slices in the tart tin.
- Cream the butter and sugar together until light and fluffy, and beat in the eggs one at a time, followed by vanilla/Malibu.
- Fold in the flour until all combined - go gently, too much mixing makes a heavy cake.
- Dollop the cake mixture over the pineapple, ensuring even coverage and bake for 25-30 minutes until just firm to the touch and just coming away from the sides of the tin.
- Leave to cool in the tin for a few minutes, then cover with a plate and flip over deftly (ha!), leaving the pineapple uppermost.
- Now put a glace cherry half in the centre of each pineapple slice if desired.
This is a lovely retro cake, redolent of sweet trollies and the like, but thoroughly deserving of a resurgence.
Kids can help