2 tbsps. butter
1/2 c. brown sugar
4 slices tinned pineapple, drained, syrup reserved
1/4 cup of the reserved pineapple syrup
halved maraschino cherries, for decoration
1/3 c. sugar
1/2 c. plain flour
Preheat the oven to 350° F/180° C. Grease a 9" diameter cake pan with the butter. Sprinkle evenly with the brown sugar. Pour the pineapple syrup over the sugar. Arrange the pineapple slices and cherries decoratively over the sugar. Set aside. Whisk the eggs and sugar together with an electric mixer until very thick and fluffy. Sift the flour over it and fold in gently with a metal spoon. Pour the mixture over the pineapple and cherries. Bake for about 30 minutes or until a cake tester comes out clean. Let rest for a few minutes. Run a sharp knife around the sides of the pan and invert into a serving dish.
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