This is a well-known American cake in which the fruit is arranged decoratively on the bottom of the cake tin and the batter is poured over the top. When the cake is baked it is turned out, upside-down, display the fruit. Serve it with whipped cream.
5 oz. plus
1 teaspoon butter
2 tablespoons soft brown sugar
1 medium-sized fresh pineapple, peeled, cored and cut into
9 rings or
14 oz. canned pineapple rings, drained
9 glace cherries
4 oz. sugar
6 oz. self-raising flour, sifted
3 tablespoons milk
1-inch piece angelica cut into
18 leaves (optional)
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the teaspoon of the butter, grease the sides of an 8- x 8-inch cake tin. Cut 1 ounce of the remaining butter into small pieces and dot them over the base of the tin. Sprinkle the brown sugar over the top. Arrange the pineapple slices decoratively on top of the sugar, and place a cherry in the centre of each ring. Set aside.
In a medium-sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy. Add the sugar and cream it with the butter until the mixture is light and fluffy. Add the eggs, one at a time, beating well until they are thoroughly blended. Using a large metal spoon, fold in the flour. Stir in enough of the milk to give the batter a dropping consistency.
Spoon the batter into the cake tin, being careful not to dislodge the cherries. Smooth down the top of the batter with a table knife. Place the cake tin in the oven and bake the cake for 50 minutes to 1 hour or until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 5 minutes. Run a knife around the sides of the cake. Invert a serving dish over the cake tin and reverse the two. The cake should slide out easily. Decorate each cherry with two angelica leaves, if desired.
Serve the cake immediately or set it aside to cool before serving.