Prep 25 mins
Cook 1 hr
One of the major reasons I joined this website, yes I know there are many recipes. But try this one and see what you think, compare with your own :) You will certainly NOT be disappointed. I also find it is an excuse to get kids to eat fruit! We would always demand this every Sunday after a roast, and pour tonnes of golden syrup over it and let the sponge absorb all the sweet gooeyness.
Base of cake
- 8 ounces pineapple (canned and well drained, or fresh)
- 2 ounces butter
- 2 ounces brown sugar
- 1 tablespoon golden syrup or 1 tablespoon honey
- 2 bananas (sliced)
- 5 ounces butter or 5 ounces margarine
- 5 ounces caster sugar
- 3 eggs
- 6 ounces self raising flour
- Preheat the oven to 180-190°C/350-375°F/gas mark 4.
- Prepare the fruit, melt the butter and pour into the bottom of a 7 inch ovenproof dish or cake tin (one with a loose base). Top with the brown sugar and golden syrup and arrange the pineapple rings on the glaze. Add a piece of banana in the centre of each ring (you might need only one banana depending on its size).
- For the Cake: Cream the butter (or margarine) and sugar. Gradually beat in the eggs, then fold in the flour. Spread over the fruit then bake for approximately 1 1/4 hours. Turn out, serve hot with a helping of cool double cream which soaks so yummily into the sponge -- or even cold as a cake rather than a dessert.
- Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
- Serves 4 as a dessert, 6 for tea.
Very good. Didn't make any changes