Pineapple and Ginger Upside-Down Cake
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 small cake
- Serves:
- 8
ingredients
-
Topping
- 2 ounces butter (1/4 cup)
- 2 ounces brown sugar (1/6 cup)
- 1 (227 g) can pineapple rings (drained weight 140g)
- 2 candied cherries, halved (optional)
-
Cake
- 4 ounces butter (1/2 cup)
- 4 ounces light brown sugar (2/3 cup)
- 2 eggs, beaten
- 4 ounces self-raising flour (1 cup)
- 2 teaspoons ground ginger
directions
- Grease an 8 inch tin.
- To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
- Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
- To make the cake. beat together sugar and butter till fluffy.
- Mix in the pre-beaten eggs a little at a time.
- Sift in flour and ginger and mix.
- Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
- Pour batter into tin, smoothing the top.
- Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
- When cake is ready turn over and release tin so the pineapple rings are on top.
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RECIPE SUBMITTED BY
Well, I'm just a typical teen, with a healthy interest in cooking not so healthy recipes. I love to read old cookbooks because they tend to tell lovely stories espically ' The Wine and Food Society's Guide to Bakery, Cakes and simple Confectionery' by Maria Floris - she created weddings cake for important people including Princess Margaret and Clarissa Churchill.