My Mother's Upside Down Cake |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
But try this one and see what you think, compare with your own :) You will certainly NOT be disappointed. I also find it is an excuse to get kids to eat fruit. We would always demand this every Sunday after a roast, and pour tonnes of golden syrup over it and let the sponge absorb all the sweet gooeyness. Ingredients:
8 ounces pineapple (canned and well drained, or fresh) |
2 ounces butter |
2 ounces brown sugar |
1 tablespoon golden syrup or 1 tablespoon honey |
2 bananas (sliced) |
5 ounces butter or 5 ounces margarine |
5 ounces caster sugar |
3 eggs |
6 ounces self raising flour |
Directions:
1. Preheat the oven to 180-190°C/350-375°F/gas mark 4.
2. Prepare the fruit, melt the butter and pour into the bottom of a 7 inch ovenproof dish or cake tin (one with a loose base). Top with the brown sugar and golden syrup and arrange the pineapple rings on the glaze. Add a piece of banana in the centre of each ring (you might need only one banana depending on its size).
3. For the Cake: Cream the butter (or margarine) and sugar. Gradually beat in the eggs, then fold in the flour. Spread over the fruit then bake for approximately 1 1/4 hours. Turn out, serve hot with a helping of cool double cream which soaks so yummily into the sponge - or even cold as a cake rather than a dessert.
4. Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
5. Serves 4 as a dessert, 6 for tea.
|
|