Pineapple Upside Down cake (2)

 

Ingredients

 

Canned Pineapple – 4 to 6 slices and about 3 tbsp of the juice in the tin
Canned cherries - 20
Maida – 200 gm
Caster sugar – 200 gm
Egg – 4
Butter – 200 gm
Baking powder – 1tsp
Baking soda – ½ tsp
Pineapple essence – 1tsp
Yellow food colour – few drops

 Method

 

1.      Preheat the oven to 180^oC.
2.      Take a 6” cake tin, grease it with butter.
3.      Arrange the pineapple slice according to a pattern or as the pattern shown in the picture.
4.      Fill each pineapple or the gapes with the cherries.
5.      For the cake batter, mix the butter and caster sugar
6.      To this add the egg, essence, colour and mix well.
7.      Swift together the flour, baking powder and baking soda and mix to the above batter.
8.      Add the juice from the pineapple tin to make a little thin batter.
9.      Pour this mixture carefully over the cherry studded pineapple base and spread evenly.
10.  Bake for 40 min.
11.  When it is baking properly. Remove from the oven and let it cool for 15min.
12.  Run a knife around the edge of the tin. Holding a plate tightly on top of the baking tin, with the tap, turn it upside down. The cake will fall on the plate, if it doesn’t just give a tap on the top.
13.  Now cut and serve plane or with whipped cream or pineapple sauce.