Pineapple Cherry Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- For the topping
- ½ cup butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 7 canned Pineapple (rings)
- 7 glace Candied cherry
- For the cake
- ¾ cup butter
- ⅔ cup sugar
- 1 tsp vanilla extract
- 2 eggs (beaten)
- 1 ½ cups self-rising flour
- 1 tsp Baking powder
- 1 tsp salt
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 6. Grease a 23 cm springform cake tin.
2.
For the topping, melt the butter in a small pan and add the sugar. Add the vanilla extract and 50 ml of the pineapple juice. Let simmer on a very low heat for 5 minutes. Arrange the pineapple ring on the base of the tin, put a cherry in the middle of each and pour over the syrup.
3.
To make the cake, beat the butter and sugar together until pale and creamy. Add the vanilla extract and one egg at a time then sift in the flour, baking powder and salt and fold into the mixture.
4.
Pour the cake mixture into the tin and bake for 40 minutes or until a skewer come out clean. Leave the cake in the tin for 15 minutes then turn the cake upside down onto a plate.
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