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Thursday, August 21, 2008

Pineapple upside down cake


Recipe for Pineapple Upside Down Cake:

Topping:

80 grs Butter.
1/2 Cup brown sugar.
Small can of pineapple slices.
Glazed cherries (optional).


Cake:

2 eggs.
2/3 Cup Sugar.
3/4 Cup pineapple juice (from can).
1 tsp vanilla essence.
1 Cup self raising flour.
1/4 tsp salt.


Topping:

Do the following in a 20cm cake pan.
1. Melt butter in microwave and then pour into cake tin.
2. Spread brown sugar evenly over the butter.
3. Arrange pineapple slices and the cherries in a desired pattern on the butter / sugar.


Cake:

1. Beat eggs for about five minutes.
2. Continue beating and gradually add in sugar, then juice and vanilla.
3. Add sifted flour and salt to the mixture.
4. Pour over the topping in the cake tin.
5. Bake in oven (moderate 180C) for 45 minutes to an hour.
6. Turn pan upside down on a plate and cool for 10 - 15 minutes.

6 comments:

Coby said...

Hottie, I love this cake, (fruit in cake fan = me) but yours looks much lovlier than mine ever looks:)

Maria said...

Wow those this retro cake!

Maria
x

Sally said...

Yes Maria, very retro. lol
Coby, I did practice on another tin first, then I added the pattern of pineapple and cherries to the first baking tin with the butter and sugar already in.
The cake is delish. Pineapple has taken on a fudgey taste with the butter. yum yum yum.

Anna said...

Sally, your cake looks delicious! My mouth's watering....LOL
xx

culinarytravelsofakitchengoddess said...

Absolutely beautiful Sal :)

Rosie said...

Absolutely beautiful!

Rosie x