For Topping:
Brown sugar: 30 gms
Butter: 30 gms
3-4 canned pineapple rings
15 glazed cherries
For Sponge:
Flour: 200 gms
Castor sugar: 150 gms
Unsalted butter/margarine: 115 gms
Baking powder: 1 1/2 tsp
Vanilla extract: 1 tsp
Eggs: 2
Milk: 50 ml
Method:
- Pre-heat oven to 180oC
- Grease a 9″ cake tin and line the base with butter paper
- Cream together butter and brown sugar; spread it evenly on the base of the cake tin
- Drain the pineapple (reserve the juice). Arrange the rings on the base, cutting them to fit
- Place glazed cherries in the centre of the pineapple rings and around them
To make the sponge:
- Sieve together flour and baking powder
- In a bowl, whip butter and sugar till it becomes light and fluffy
- In a separate bowl, beat eggs, vanilla extract, until doubles in quantity, then mix it gradually with creamed butter and sugar
- Fold in the flour and add milk/water to get dropping consistency
- Spoon the batter over the pineapple in the tin and spread it out evenly
- Bake at 180oC for about 45 mins or until the sponge is springy to the touch
- Hold a plate upside down over the tin and turn them over together, so the cake inverts on to the plate