Pineapple Upside Down Cake Recipe

Ingredients

5/8 cup...5 oz soft butter, or margarine
2 tbs soft brown sugar
14 oz can pineapple rings, drained, or prepared fresh pineapple
9 glace cherries
1/2 cup...4 oz sugar
2 eggs, beaten
1 1/2 cups...6 oz self raising flour
(or plain flour with baking powder added)
3 tbsp milk
Angelica to make leaves, optional

One 8 in square cake tin, sides only greased

Use 1 oz of the butter to "dot" the base of the tin and then sprinkle the brown sugar evenly over the base of the tin. Follow this with nine rings of pineapple arranged neatly in a 3x3 grid and finally place a glace cherry in the centre of each ring. Place to one side while the cake mixture is prepared.

Use a wooden spoon, or mixer, in a medium size bowl, to beat the remaining 4 oz of butter together with the sugar to form a light and fluffy mixture. Add the beaten egg, a little at a time and stir well until mixed.

Fold in the flour, and if necessary add a little milk to form a soft dropping consistency - the mix just drops from the spoon when gently tapped on the side of the bowl.

Very carefully spoon the mix into the prepared tin, taking great care not to move the cherries or pineapple rings. Smooth the top roughly level with a knife before placing in the centre of the oven and baking for about 45 minutes until golden brown. Test to see if the cake is springy to touch and if a skewer, or similar, comes out clean after being inserted into the middle of the cake.

When baked, remove from the oven and allow ot cool on a wire rack for 5-10 minutes. Take a knife and run it around the edge of the tin before (bravely) placing the serving plate over the cake and inverting the tin to turn the cake out onto the plate.

Decorate each cherry with angelica "leaves" if you wish, and serve either hot or cold to your astounded guests, who may want your pineapple upside down cake recipe, as well as more cake!