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Upside Down Cake

February 7, 2014

Too Sweet

When I am in Barbados rarely a day passes without being called “too sweet” and I guess I am in more ways than one. I keep my blood sweet by eating lots of fruit and I love to make cakes for other people.  Eating lots of fruit and having a kind nature is what keeps the compliments rolling off of other people’s mouths.  You can try this cake to be an extra sweet princess like myself.  I said try, it takes a lot of work to be as sweet as I am.  I used two types of sugars becuase I wanted to use brown sugar to caramelise the pineapple.

This recipe was adapted from The Sainsbury’s Vegetarian Cookbook (Reed International Books Limited, 1992).

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Ingredients:

For the Top: 75g butter, 75g soft brown sugar, 200g chopped fresh pineapple pieces.

For the Cake: 125g butter, 125g caster sugar, 2 eggs, 125g self – raising flour.

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Method:

1. In a saucepan over a low heat melt down the butter with the sugar.
2. Add the pineapple pieces and coat in the mixture.
3. After a few minutes remove from the heat.
4. Place the pineapples and syrup at the bottom of a loose bottomed cake tin (no bigger than 8 inches).
5. In a bowl cream together the butter and soft sugar.
6. Beat in the eggs.
7. Sift in the self – raising flour.
8. Combine well and add a splash of milk to loosen the mixture.
9. When well beaten pour on top of the pineapple.
10. Once spread evenly pre heat the oven to 180 degrees C.
11. Bake in the oven for 45 minutes.
12. Turn upside down using a plate after the cake has cooled for a few minutes.
13. Pineapple side up leave to cool on a wire rack before serving on a plate.

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From → Baking, Desserts

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