432g tin pineapple rings( 8), drained, juice reserved, dry the slices gently
8 Glacé Cherries
100g unsalted butter
100g brown sugar
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Pre-heat oven- fan 160°c fan. Heat 100g butter & 100g brown sugar on very low heat until melted & smooth- can add a splash of rum & mix well if liked. Prepare BUNDT tin with pineapple slices coated in this mix- place the slices all the way around, add a cherry to the middle, set aside ( this is the BUNDT tin I used)
Sift flour with bicarb, nutmeg & cinnamon.
In a mixer cream golden caster sugar with softened butter until light & fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla extract.
Take mixer bowl off the mixer stand and continue by hand.
Using a silicone spatula, mix in soured cream until smooth, gently fold in flour with the bicarb/nutmeg/cinnamon, add a tbsp of the reserved pineapple juice & mix gently until smooth. Batter should be a slow dropping consistency, when making this recipe I actually used 4tbsp of the reserved pineapple juice.
Evenly & gently place the mixture into the tin with the pineapple rings & cherries, smooth the top. Place the tin on a baking tray.
Bake for 35-40mins until it passes the skewer test- this cake was cooked at 35mins on my oven
This is where it gets tricky, when done, cool in tin for about 5mins, cut a circle of greaseproof to fit the serving plate you are going to use- put greaseproof over tin & serving plate over this- then flip!!, leave in this position for about 5mins, then hopefully you can easily remove the tin!
Leave to cool on a wire rack- serve which ever way you like!
Please let me know if you find any issues with this recipe- thank you so much. Hope you enjoy making it!!