This cake is an all
time favourite and welcome at any time.
Pound Batter Dough
1 tin (450 g)
Pineapples slices cut about 5 pieces into half and place
them decoratively on the base of the baking tin Set
aside
150 g salted
butter,
150 g fine
sugar beat until creamy
3 eggs add one
at a time and keep on beating
50 ml
Pineapple juice add and mix well
225 g flour
and
2 teaspoons
baking powder add both to the batter.
Cut the rest
of the pineapple slices into pieces (junks) and mix with
dough and spoon into the springform.
Line a
springform, measuring about 23 cm in diameter, with
aluminium foil, grease the lining and dust with flour.
Preheat the oven. Bake for 40-50 minutes in medium hot oven.
Cool the cake slightly, then carefully remove from the
springform.
Turn
the cake upside down and remove the foil. Glaze the top with
some sugar syrup or honey.
Decorate with cherries.
