Pineapple upside-down cake

Pineapple upside-down cake

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Serve this dessert cake hot with ice cream, egg custard or a sweet sauce.

Caramel

Ingredients

Quantity Ingredient
75g butter
80g brown sugar

Decoration

Quantity Ingredient
3 rings tinned pineapple
6 glace cherries
6 walnut halves

Cake

Quantity Ingredient
225g self-raising flour
1/2 teaspoon salt
60g butter
170g caster sugar
1 egg, well whisked
125ml milk

Method

  1. To make caramel, cream butter with sugar. Spread over bottom and sides of a greased and lined 20 cm round cake tin.
  2. To make decoration, halve pineapple rings horizontally to make 6 thin rings; arrange these on caramel and decorate with cherries and walnuts.
  3. To make cake, sift flour and salt together 3 times. Cream butter with sugar, then beat in egg until light and fluffy. Stir in sifted flour alternately with milk.
  4. Spoon cake mixture carefully on top of the pineapple arrangement in the tin. Bake in preheated moderate oven for 50–60 minutes. Invert onto serving plate immediately when cake is removed from oven. Leave for a few minutes then remove tin.
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