Cooking Time: 50 minutes
Serves: 8
Ingredients
-25g butter
-50g brown sugar
-2 cans of drained pineapple rings
-8 glace halved cherries
Ingredients for the sponge
-350g sifted self raising flour
-150g softened butter
-100g caster sugar
-3 large lightly beaten eggs
Instructions
-Pre-heat the oven for 10 minutes at 180 degrees
-Lightly grease a sizeable round cake tin
-In a saucepan, melt the butter then add the sugar before pouring onto the base of the tin
-Arrange the pineapple rings on the bottom of the tin then decoratively place the halved cherries with the rounded side down
-Make the sponge mixture by beating the sugar and butter to a creamy batter
-Gradually beat in the eggs before folding in the mixed spice and flour using a spatula
-Spoon the flour mixture on top of the fruit arrangement in the round cake tin
-Carefully smooth the top
-Carefully place tin in the oven and bake for 50 minutes at 180 degrees until the sponge is firm and nicely golden brown
-Turn sponge onto a flat plate and serve immediately with custard or whipped cream
Enjoy!
