For the topping
- 75g butter
- 75g dark soft brown sugar
- 7 pineapple rings, tinned in natural juice
- 7 glacé cherries
For the cake
- 175g butter, at room temperature
- 175g caster sugar
- 3 medium eggs, beaten
- 175g self-raising flour
- 1 tsp baking powder
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- Preheat the oven to 180°C/Gas 4 and grease the sides of the tin with Cake Release.
- With an electric whisk, cream together the butter and brown sugar for the topping. Spread over the base of the tin then arrange the pineapple rings on top with a cherry in the centre of each one.
- To make the cake, place the butter, sugar and eggs in a bowl. Sift the flour, baking powder, nutmeg and cinnamon into the bowl and beat with an electric whisk until smooth.
- Spread the cake mixture evenly over the pineapple and cherries and place the tin on a baking tray. Bake for 30 minutes or until the cake is well risen, golden brown and firm to the touch ─ a skewer should come out cleanly.
- Leave the cake to cool for 5 minutes in the tin then unclip the sides and, if eating warm, carefully turn the cake out onto a serving plate. If serving cold, turn the cake out onto a wire rack to cool.
Tip: When beating the ingredients together, to avoid clouds of flour, begin with your whisk on a low speed and gradually increase as the mixture comes together.
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