My pineapple upside-down cake is a real family favourite
I'm very much looking forward to hosting my Dinner Down Memory Lane in November. I haven't planned all of my menu yet but I will definitely be making pineapple upside-down cake for dessert. It's a real family favourite and includes my own little twist.
I make this in a casserole dish lined with greaseproof paper. This avoids embarrassing leakages and a lot of grumbling afterwards as you try and scrub burnt sugar off the floor of the oven.
Pineapple upsidedown cake
For the cake
- 100gm butter
- 100gm demerera sugar
- 100gm self-raising flour
- 2 eggs
- quarter teaspoon mixed spice
- 4 half-inch cubes of crystallised ginger, grated
- A scant 2 tablespoons of the pineapple liquid (careful!)
For the syrup
- 50gm butter
- 50gm soft light brown sugar
- Pineapple rings in syrup
- Glacé cherries
- To make the syrup melt the butter and brown sugar over a low heat and keep stirring. Don't turn your back on it, it'll burn.
- As soon as it's mixed and melted tip it into the base of a lined casserole dish. Add the pineapple rings and glace cherries.
- Add all the cake ingredients forget the cream-this-add-that lark, put the lot in a bowl and have at it with the mixer.
- When the mixture is smooth gently put it on top of the pineapple and syrup. I use one of those rubber bowl clearers and do a bit at a time.
- Bake the mix in an oven.I have a fan oven and 160 degrees for 35 minutes works for me. Non-fan you'll probably need 170 degrees for 40 minutes. Keep testing it (small sharp knife poked into cake – if there's cake mix when you pull it back out then your cake needs more cooking).
- When it's cooked leave it in the casserole to settle for about 10 minutes then turn it gently onto a plate.
- Pretend not to notice as your daughter picks the sticky toffee edges off and guzzles them...
If you've been inspired by Anne's perfect pudding, sign up today to host your own Dinner Down Memory Lane and raise money for Marie Curie.