Cooking time.: 1 hour 10 minutes
ingredients
serves 6 - 9
2/3 cup butter
2 tablespoons soft brown sugar
1 medium-sized fresh pineapple, peeled, cored and cut into 9 rings, or 9 small, canned pineapple rings, drained
9 glace cherries
1/2 cup sugar
2 eggs
1 1/2 cups self-raising flour
3 tablespoons milk
angelica, cut into leaf shapes
method
1. Heat the oven to 180°C (350°F).
2. Grease a 8 inch square cake pan.
3. Cut 2 tablespoons butter into pieces and dot the bottom of the tin (pan). Sprinkle the brown sugar over. Arrange the pineapple rings in the pan. Place a cherry in the centre of each ring.
4. In a medium-sized mixing bowl, beat the remaining butter until soft and creamy. Add the sugar and cream it until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour and fold into the batter.
5. Stir in enough milk to make a batter of dropping consistency. Spoon the batter on to the pineapple rings, smooth the top and bake for 50 - 60 minutes until the cake is lightly brown and a skewer comes out clean.
6. Allow the cake to cool in the tin for 5 minutes. Run a knife around the edge. Invert over a serving dish.
7. Decorate each cherry with angelica leaves.
8. Serve immediately or leave to cool.
