Step 1
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease a round 23cm (9 in) shallow cake tin with a little Trex.

Step 2
Spoon the syrup into the cake tin, spreading it over the base. Arrange one pineapple ring in the centre of the tin, then cut the remaining rings in half and fan them around the whole ring. Place the glace cherries among the pineapples.

Step 3
Sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

Step 4
Spoon the mixture into the cake tin and spread it out carefully to cover the fruit. Transfer to the oven and bake for 35-40 minutes.

Step 5
Cool the cake in the tin for 10 minutes, then run a knife around the edge to loosen the edges. Place a large plate on top of the tin, invert quickly and lift the tin away. Cool completely.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

In this fruity favourite, the pineapple is arranged in the base of the cake tin, so that it tops the cake when you turn it out. Or you could use canned apricots, peaches or cherries instead of pineapple. Very clever!

8

Serves: 8

40
MINS

Bake Time: 40 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
5 tbsp5 tbsp Golden syrup
227g227g Can pineapple rings in natural juice, drained
77 Glace cherries
150g6oz Self-raising flour
¼ tsp¼ tsp Salt
150g6oz Caster sugar
100g4oz Trex, at room temperature
33 Large eggs
1 tsp1 tsp Vanilla extract

METHOD

Step 1
Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease a round 23cm (9 in) shallow cake tin with a little Trex.

Step 2
Spoon the syrup into the cake tin, spreading it over the base. Arrange one pineapple ring in the centre of the tin, then cut the remaining rings in half and fan them around the whole ring. Place the glace cherries among the pineapples.

Step 3
Sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

Step 4
Spoon the mixture into the cake tin and spread it out carefully to cover the fruit. Transfer to the oven and bake for 35-40 minutes.

Step 5
Cool the cake in the tin for 10 minutes, then run a knife around the edge to loosen the edges. Place a large plate on top of the tin, invert quickly and lift the tin away. Cool completely.

BAKE MODE

WHY NOT TRY ...