My Mother's Upside Down Cake

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.

• Ready In: 1 hr 25 mins
• Serves: 4-6
• Yields: 1 cake

Ingredients

• 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)

• Cake

• 5  ounces butter or 5  ounces margarine
• 5  ounces caster sugar
• 3  eggs
• 6  ounces self raising flour

Directions

1. Preheat the oven to 180-190°C/350-375°F/gas mark 4.
2. 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).
3. 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.
4. Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
5. Serves 4 as a dessert, 6 for tea.