Here’s a cheery dessert for gloomy winter days and evenings. The cherry in the middle of the pineapple ring is visually appealing. You could also use a little dollop of raspberry jam instead of a cherry for the same visual effect.
2 tablespoons butter or margarine
1/3 cup brown sugar
4 slices canned pineapple rings
4 preserved cherries
1 cup flour
1 teaspoon Baking Powder
pinch of salt
½ cup sugar
2 tablespoons melted butter, margarine or cooking oil (preferably canola or similar oil without a strong flavour)
- Heat the oven to 180ºC
- Prepare a 14-16cm square ovenware dish with a thin layer of oil and a sheet of baking paper
- Melt the first measure of butter in a pan, add the brown sugar and stir on the stove top until the sugar is dissolved. Keep the heat low so that the butter and sugar doesn’t burn. (Not tasty!!)
- Arrange the pineapple rings in the syrup and place the cherries in the centre of each ring
- Sift the flour, baking powder and salt into a mixing bowl
- Add the remaining ingredients and stir until smooth
- Pour this batter of the fruit and bake for 30-35 minutes
- Loosen the cake from the sides of the pan with a spatula
- Invert the cake on to a large serving plate
- Serve hot with whipped cream, vanilla ice-cream or plain yoghurt.
- Instead of pineapple you can use any cooked fruit such as peach slices, sliced apples, apricot halves, pear halves. The cherries are optional. They do make the cake look colourful when it is turned out and ready to serve. A dollop or red jam would work too.
- If you add 2 cups of sliced apples to the brown sugar and butter in the pan, this is known as Apple Pan Dowdy.
- You can use white sugar instead of brown sugar for the topping if you prefer. I like to use brown sugar because it adds flavor and texture to the glazed topping