Pineapple upside-down cake

Pineapple upside-down cake
Serve this comforting retro pineapple upside-down cake recipe for afternoon tea – or nostalgic dinner party.
  • 300g unsalted butter, plus extra for greasing
  • 250g golden syrup
  • 6 fresh or canned pineapple rings
  • 6 glacé cherries
  • 300g caster sugar
  • 4 medium eggs, lightly beaten
  • 300g self-raising flour
  • 6-8 tbsp milk
  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep 30 x 23cm baking dish or roasting tin. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pineapple rings, putting a glacé cherry in the middle of each ring.
  2. In a large bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough milk to make a smooth consistency. Spoon the mixture into the tin, making sure that the surface is level. Bake for 35-40 minutes, or until golden. To test, insert a skewer into the centre – it should come out clean. Leave to cool in the tin for 30 minutes.
  3. Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.
  4. delicious. tips