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Spiced Pineapple Upside Down Cake

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  Butter 4 Ounce
  Brown sugar 12 Ounce
  Canned pineapple slices 12 Ounce (1 Large Can)
  Maraschino cherries 10
  Self raising flour 1 Pound
  Cinnamon 1 Teaspoon
  Nutmeg 1 Teaspoon
  Eggs 2
  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.

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