Ingredients:
For the topping:
- 30g soft light brown sugar
- 30g soft Lakeland Dairies Unsalted Butter
- 435g tin canned pineapple and their juice
- 75g glacé cherries
For the sponge:
- 200g soft Lakeland Dairies Unsalted Butter
- 175g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla bean paste
- 175g self-raising flour
- 1 tsp baking powder
- pinch of salt
- 2 tbsp pineapple juice from the tin
Method:
- Heat the oven to 180C/160C fan.
- Drain the pineapples, reserving the juice, and pat dry with kitchen paper.
- Use the butter to grease a 20cm cake tin or baking dish, then sprinkle the buttery base with the light brown sugar.
- Arrange the pineapple slices, followed by a glacé cherry in the centre hold of each, and in any gaps that need filling.
- To make the sponge, beat the butter and sugar until pale and fluffy.
- Gradually add the eggs, one at a time, beating well between each addition, then mix in the vanilla bean paste.
- Sift the flour, baking powder and salt and 2 tbsp of the pineapple juice into the bowl, and fold together until smooth.
- Spoon the batter into your prepared tin, on top of your pineapple slices, spreading evenly to the edges.
- Bake in your pre-heated oven for 40-45 minutes until risen, golden and a skewer inserted comes out clean.
- Leave th cake to cool in the tin for 30 minutes and then carefully turn out onto a serving plate and leave to cool slightly before cutting into slices and serving with custard or ice cream.
- Best eaten fresh on the day, bu twill last 2 days in an airtight container in the fridge.
