This is one of the first few cakes I learnt how to bake when I was about 18 years old. It is a classic, retro cake that is soft and buttery. The caramelized brown sugar pineapple, and the way the pineapple juice seeps down into the cake makes the cake so luscious and I never got tired of baking it again and again! It makes a great dessert cake.
𝗣𝗜𝗡𝗘𝗔𝗣𝗣𝗟𝗘 𝗨𝗣𝗦𝗜𝗗𝗘 𝗗𝗢𝗪𝗡 𝗖𝗔𝗞𝗘
30 g melted butter
25 g brown sugar
1 can (320 g) pineapple rings, drained (about 7 rings)
7 whole glacé cherries
180 g butter, room temperature
180 g caster sugar
1 teaspoon vanilla extract
3 X 60 g eggs, lightly beaten
60 g ground almond
210g self-raising flour
- Preheat oven to 180°C.
- Grease a 6cm-deep, 22cm (base) round cake pan. Line base with baking paper.
- Drizzle melted butter evenly over base of pan. Sprinkle with brown sugar.
- Arrange pineapple rings to cover base. Place a glacé cherry in the centre cavity of each of the pineapple rings.
- Using electric beaters, beat remaining butter, caster sugar and vanilla on high speed for 4 to 5 minutes or until pale and creamy. Add eggs, one at a time, beating well after each addition.
- Using a large metal spoon, gently fold in ground almond and flour. Spoon mixture over pineapple rings. Smooth surface.
- Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Stand cake in pan for 10 minutes. Turn out onto a serving plate.
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