Recipe

Pineapple And Ginger Upside-down Cake Recipe

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Ingredients

Directions

Step #1 Grease an 8 inch tin.
Step #2 To make topping: put the butter & sugar into a small bowl & beat together till nice & fluffy.
Step #3 Pour into tin.
Step #4 Place pineapple rings on top & cherries in the middle, personally I hate cherries so I never use them.
Step #5 To make the cake.
Step #6 beat together sugar & butter till fluffy.
Step #7 Mix in the pre-beaten eggs a little at a time.
Step #8 Sift in flour & ginger & mix.
Step #9 Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4.
Step #10 The batter should be quite thin.
Step #11 Mix again.
Step #12 Pour batter into tin, smoothing the top.
Step #13 Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean & cake is golden on top.
Step #14 I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) & baking until middle is cooked is the best solution & sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
Step #15 When cake is ready turn over & release tin so the pineapple rings are on top.
Enjoy the Pineapple & Ginger Upside-Down Cake recipe

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