Ingredients

The following ingredients have 4 Servings
  • 6 slices of canned pineapples
  • 9 candied cherries
  • 2 tbsp light brown sugar
  • 100 g plain flour
  • 100 g granulated sugar
  • 100 g butter, soft + 1 tablespoon for greasing the pan
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 3 tbsp pineapple juice

Instruction

  • Butter a non-stick pan (non detachable walls, non springform).
  • Sprinkle over the light brown sugar, then arrange the pineapple slices and cherries over.
  • In a food processor, add the butter, flour, granulated sugar, eggs, baking powder and bicarbonate of soda, and blitz well to get a smooth paste.
  • Alternatively, add all ingredients to a large bowl, and use a hand mixer to mix everything together.
  • Add the pineapple juice to the batter, and mix well again.
  • Pour the batter over the fruit, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes, or until a skewer inserted in the middle of the cake comes out clean.
  • I transferred the cake from the top rack to the middle rack in the oven after 20 minutes to prevent the bake from browning too fast, and I continued to bake it for a further 10 minutes.
  • When it's done, use a sharp knife to ease up the edges, then place a large plate or a baking tray on top and turn the cake over.
  • Serve warm.