- 190g butter, room temperature
- 200g caster sugar
- 2 tbsp spiced rum (optional)
- ½-1 ripe pineapple
- A handful of glacé cherries
- 2 eggs
- 1 tsp vanilla extract
- 150g self raising flour
- Custard or cream, to serve
Prep: 20 mins | Cook: 30 mins
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease and line a 20cm, loose-bottomed tin.
2. Put 40g of the butter and 50g of the sugar into a small pan. Add the spiced rum, if you're using it, and warm till the butter has melted and the sugar has dissolved. Pour the mix into the bottom of the lined cake tin.
3. Slice the skin from the pineapple. Cut out any woody eyes with the tip of a small, sharp knife. Cut 4-6 1cm-thick slices from the pineapple. Using a small round cutter or sharp knife, remove the woody core from the centre of each slice.
4. Arrange the pineapple rings in the bottom of the tin, cutting any slices in half as necessary, so the base is covered. Pop glacé cherries in the gaps. Set to one side while you make the cake batter.
5. Place the remaining butter and sugar in a large mixing bowl. Beat together till pale, light and fluffy. Beat the eggs in a jug with the vanilla extract. Slowly trickle in the eggs, beating as you add them, till well combined and smooth.
6. Fold in the flour till just combined. Spoon the cake mix into the cake tin, on top of the pineapple, and gently smooth over. Bake for 20-25 mins till risen, golden and cooked through – a skewer inserted into the middle should come out clean.
7. Remove the cake from the oven and leave to cool in the tin for 10 mins. Place a large plate on top of the cake tin and confidently flip it over. The cake should slice out of the tin. Serve warm with custard or thick cream, or enjoy cold.
8. Eat Me, Keep Me
This cake will store well in an airtight tin for up to 3 days. Enjoy cold or gently reheat in the oven till warmed through.