This used to be a very popular dessert but nowadays you have to search long and hard for it on menus. Not on mine though – I have always loved it and make sure my customers can get it whenever they visit the restaurant.
170g softened butter 150g caster sugar 1 teaspoon vanilla extract 2 eggs 150g self-raising flour 1 teaspoon baking powder 1/4 teaspoon salt
For the topping 120g softened butter 200g soft brown sugar 1/2 teaspoon ground cinnamon 6 pineapple rings (a 430g tin, with juice) maraschino cherries
I like to begin with the topping first. Melt the butter in a saucepan and stir in the brown sugar and cinnamon. Once the butter and sugar are combined, add 50ml of the juice from the pineapples and gently simmer over the lowest possible heat for about 5 minutes.
Arrange the pineapple rings in a square or round 23cm cake tin and place a maraschino cherry in the centre of each one. Pour the sweetened sugar syrup over the pineapple and leave to stand while you make the cake mixture.
Cream together the butter and sugar until pale, then add the vanilla. Beat in the eggs, one at a time. Finally, sift in the flour, baking powder and salt and fold in well. Spoon the cake mixture on top of the pineapple and place in an oven preheated to 180C/Gas Mark 4. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for about 20 minutes, then turn out on to a plate, so the pineapple is on top. Serve warm, with ice cream.