Pineapple Upside Down Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!



This recipe is for a pineapple upside down cake. As a child, it was one of the first cakes I can remember my mother baking. A light syrupy sponge and then beautifully baked pineapple. Heaven! 

A Simple List of Ingredients:

1. Butter

2. Sugar

3. Eggs

4. Vanilla Flavouring

5. Self-Raising Flour

6. Golden Syrup

7. Tinned Pineapple Rings

8. Glace Cherries

Bismillah, let's start!

Preheat the oven to Gas Mark 4. 

To prepare the tin, take some golden syrup.

Take a square tin and lightly grease. Squeeze in a few tablespoons of golden syrup straight onto the bottom.

Next, take one tin of pineapple rings.

 And, a few handfuls of glace cherries. You don't have to add these, but they do add colour.

Arrange the pineapple and cherries on top of the syrup, using whatever design you like. Set the tin aside to work on the cake.

Place 8 ounces of softened butter and 8 ounces of sugar into a large bowl.

Beat together until light and fluffy.

Next, take 4 eggs.

Add the eggs, and beat in.

Next, add 2 teaspoons of vanilla flavouring.

And, finally, take 10 ounces of self-raising flour.

Stir in the flour until just combined. 

Spread out the batter on top of the syrup and fruit.

Bake in the preheated oven at Gas Mark 4 for 1 hour.

Turn the cake upside down, so that the pineapple can be seen, and serve. Serve hot with custard, cream or ice cream.

Update: Yesterday I baked another Pineapple Upside Down Cake. I used the same recipe, but cut in half, and then placed it into sandwich cake tins.

I used gluten free flour though and they turned out amazing! The smell that filled the kitchen was just heavenly.

And, since this cake is traditionally served with custard, I made a batch of custard, and then whisked it until smooth for a few minutes. I sandwiched the two cakes together with it. This way it looks pretty, and it can be served hot or cold!

Full Written Recipe:

Pineapple Upside Down Cake

Ingredients

Few tablespoons of Golden Syrup
1 tin of Pineapple Rings
Few Glace Cherries
8 ounces (226 grams) Butter, softened
8 ounces (226 grams) Sugar
4 Eggs
2 teaspoons Vanilla Flavouring
10 ounces (283 grams) Self-Raising Flour

Method

1.  Preheat the oven to Gas Mark 4.

2. Take a large square cake tin, and spread out the golden syrup into it.

3. Place on the pineapple rings and the cherries. Set aside.

4. For the cake, beat together the butter and sugar until creamy.

5. Beat in the eggs and the vanilla flavouring. Stir in the flour until just combined.

6. Pour the cake batter over the pineapple and smooth out.

7. Bake in the oven for 1 hour. Allow to cool slightly, then carefully turn the cake upside down. Serve with custard, cream or ice cream!

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Pound Cake with Orange Glaze 

Carrot Cake

Keep me in your duas, please,

Wasalaam!