Spiced Pineapple Upside Down Cake
|Brown sugar||12 Ounce|
|Canned pineapple slices||12 Ounce (1 Large Can)|
|Self raising flour||1 Pound|
|Milk||1 Cup (16 tbs)|
Melt half of butter in baking-tin; add half of sugar; stir until dissolved Drain the pineapple slices and arrange in a neat pattern on the caramel coating.
Place a cherry in the centre hole of each pineapple slice.
Sift together the flour and spices.
Beat eggs with remaining brown sugar; add milk and remaining butter, melted; stir into spiced flour.
Pour over pineapple in tin.
Bake in a moderate oven (350° F., Gas 4) for 45-50 min Remove tin from oven and invert on to serving plate, leave the tin on for a few minutes so that caramel will run down over cake and not stick to tin.
Remove tin and serve cake warm with cream.
Apricot or Peach Upside-Down Cake.
Use drained, canned apricot or peach halves instead of pineapple slices, flavour with vanilla, omit spices.