86. Caramelised pineapple, rum & vanilla upside-down cake

Home Cooking Made Easy p206

From low point to high point – a fantastic retro upside down cake! The unfashionable glace cherries have been replaced with raspberries, but its still the same nostalgic masterpiece. It just needs some cheese and pineapple cubes on cocktail sticks on a nearby plate to complete the image.

The recipe looks quite long, but I’m not sure why, as it’s pretty easy. Ideally you need an oven-proof frying pan, but I don’t have one, so I’ll explain the other option as I go through. You fry the pineapple rings in a sugar and butter syrup and add rum or lime juice. Stick a raspberry (frozen will do nicely) in the middle of each ring.

Make a vanilla sponge mix (2 eggs, 4oz flour etc.). If your frying pan is ovenproof, you can put the sponge mix on top of the pineapple and stick it in the oven. If not, transfer the rings to a cake tin, then put the sponge mix on top and cook. I only have loose-bottomed cake tins, and so the syrup would leak out and burn on the bottom of the oven, so I sat the tin inside a roasting tin and that worked fine. The syrup stayed in mostly and the cake came out quite easily.

You get a lovely moist syrupy sponge with a great flavour. It went down very well at church!

2012-12-01 19.51.21

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