A delicious and easy-to-make dessert cake, Refrigerator Pineapple Cake will be popular with the whole family. It’s very rich, though, so avoid serving it after a heavy main course!3 oz. plus
1 teaspoon unsalted butter, melted
8 oz. white marshmallows, cut into small pieces
4 fl. oz. medium dry sherry
8 canned pineapple rings, drained and with
4 fl. oz. of the can juice reserved oz. gelatine, softened in
1 tablespoons warmed medium dry sherry
12 fl. oz. double cream , stiffly whipped
8 oz. crushed digestive biscuits
2 tablespoons sugar
4 fresh or glace cherries
Using the teaspoon of butter grease a 9-inch, loose-bottomed round cake tin. Set aside.
Place the marshmallows, sherry and reserved pineapple juice in a medium-sized saucepan. Set the pan over low heat and cook the mixture, stirring constantly, until the marshmallows have melted. Add the gelatine mixture and cook, stirring constantly, until it has dissolved. Remove the pan from the heat and set aside to cool to room temperature.
When the mixture has cooled, pour it into a large mixing bowl. Using a wire whisk or rotary beater, beat in 10 fluid ounces ½ cups of the whipped cream. Place the bowl in the refrigerator and chill the mixture until it is half-set.
Meanwhile, in a medium-sized mixing bowl, combine the crushed biscuits , sugar and the remaining melted butter with a wooden spoon. Lightly press the mixture into the bottom of the prepared cake tin. Cover the tin with aluminium foil and place it in the refrigerator to chill for 20 minutes.
Remove the cake tin from the refrig-erator and remove and discard the aluminium foil. Remove the marshmallow mixture from the refrigerator.
Arrange 4 of the pineapple rings on top of the biscuit crust. Spoon the marshmallow mixture over the top, smoothing it evenly with the back of the spoon. Arrange the remaining pineapple rings on top and place a cherry in the centre of each ring.
Cover the tin with aluminium foil and place in the refrigerator to chill for at least 6 hours or overnight.
Just before serving remove the tin from the refrigerator. Fill a forcing bag, fitted with a star nozzle, with the remaining cream. Pipe the cream around the edge of each pineapple ring. Serve at once.