Pineapple Upside Down Cake
|Light brown sugar||1 Ounce|
|Canned pineapple rings||20 Ounce (1 Small Can)|
|Glace cherries||1 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Castor sugar||4 Ounce|
|Vanilla essence||1⁄2 Teaspoon|
Melt the butter and brown sugar and pour into a 7 in cake tin.
Arrange the pineapple in the tin and place a glace cherry in the centre of each ring.
Sift the flour, semolina and baking powder.
Cream the butter and sugar until light and fluffy.
Beat in half the eggs, then fold in half the flour mixture.
Add rest of eggs and vanilla and a little milk.
Fold in rest of flour mixture.
Spread evenly over fruit.
Bake in a moderately hot oven, Mark 5, 375°F., for about 20 minutes.
Turn out and serve hot or cold.