Serves 8
Ingredients
- 150g butter
- 25g soft brown sugar
- 8oz can pineapples, drained
- 4 glacé cherries, halved
- 100g caster sugar
- 2 eggs, beaten
- 175g self-raising flour
Directions
- Melt 25g butter and stir in brown sugar. Pour into greased 8" round cake tin
- Place pineapple rings and cherries on top of butter and sugar
- Cream remaining butter and sugar until pale and fluffy
- Gradually beat in eggs
- Fold in flour. Spread over pineapple rings
- Bake at 180°C/250°F/Gas Mark 4 for 1 hour or until centre springs back when lightly pressed with a finger
- Leave to stand for 5 minutes
- Turn out onto plate
© 2000-11, Jonathan Stott.
09 Feb 2012 13:30:50 GMT
