20 g unsalted butter, melted
2 tbs firmly packed soft brown sugar
440 g can pineapple rings in natural juice
90 g unsalted butter, softened
125 g (1/2 cup) caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
125 g (1 cup) self-rising flour (= 1 cup plain flour + 1 1/2 tsp baking powder + 1/2 tsp salt)
Preheat the oven to 180°C (350°F). Grease a 20 cm (8 inch) ring pan and pour in the melted butter to coat the base. Sprinkle in the brown sugar. Drain the pineapple and reserve 80 ml (1/3 cup) of the juice. Cut the pineapple rings in half and arrange them on the base.
Beat the softened butter and the sugar together until light and creamy. Gradually add the eggs, beating well after each addition. Add the vanilla essence and mix well. fold in the flour alternating with the pineapple juice (the recipe recommends using a metal spoon, but I use the beater on my mixer at the slowest speed). Spoon or pour the batter evenly over the pineapple and smooth the surface. Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in the pan for 10 minutes before turning out onto a wire rack to cool.
I made this cake on Sunday, and it’s very good: moist but still light as a cloud and tastes great. Although there is pineapple juice in the batter, the cake doesn’t have a pineapple flavour. This may be due to me having used cheap canned pineapple with less flavourful juice than the more expensive stuff. Whatever the reason, the cake is still good. Another time I might use condensed pineapple juice.
I don’t have a ring pan, so I used a regular cake pan and baked the cake a little longer than the recipe suggests. I only needed 5 1/2 pineapple rings to cover the base.