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Pineapple upside-down cake

Submitted by nannyogg 11 June 2009

it is ok on its own, or with warm honey and lightly whipped cream

 
 
 
 

Ingredients

2 tblsps. clear honey, 4 pineapple slices,4 glace cherries, 4 oz butter plus more for greasing, 4 oz caster sugar, 2 eggs, 6 oz self raising flour, a little milk if needed

Method

preheat oven to gas mk. 4 ( 180c / 350f ) grease a 7 inch round cake tin and line it with buttered greaseproof
paper ( even if using a non stick tin, still do line it )
coat the base of the prepared tin with honey, arrange the pineapple slices ( with the cherries in the holes ) on the
honey.
cream the butter and sugar together, until pale and fluffy,
beat in the eggs. Sieve the flour and fold into the mixture
Add a little milk, if needed, to make a dropping consistency. spoon it into the tin, level the top and bake for about 40 mins.lightly press the top, if it is springy to the touch and just beginning to shrink away from the side of the tin, it is done.
Turn out the cake and carefully remove the paper.
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Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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