We have long been wanting to bake this cake but invariably defaulted to making something that had been tried and tested. As we were expecting guests for lunch on New Year’s day we decided to take a chance and bake this cake for dessert.
What do I need to make it?
- 250 gm gluten free self raising flour
- 250 gm soft butter
- 150 gm light moscavado sugar
- 3 eggs
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 4 tbsp golden syrup
- 5 pineapple rings
- 15 glazed cherries
How much will I make?
12″ round tin
How do I make it?
Grease and line cake tin with parchment paper – pre heat oven to 180 degree. Cream the butter and sugar in a mixer before adding the eggs, vanilla extract and milk. Keep mixing for a few minutes before adding the flour and baking powder. Continue till you get a nice glossy mixture. Spread the base of the cake tin with golden syrup – layer the pineapple rings with glazed cherries in the middle of each pineapple ring. Pour in the cake mixture and bake in oven for and hour to an hour and fifteen minutes till cake is done. Remove and turn the cake over so the pineapple rings are on top. Serve with a dollop of creme fraiche.
