1 (432g) tin pineapple rings, drained, juice reserved
8 glacé cherries
200g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground nutmeg, more to taste
1/2 teaspoon ground cinnamon, more to taste
200g golden caster sugar
125g unsalted butter, at room temperature
3 eggs, at room temperature
1/2 teaspoon vanilla extract, more to taste
125ml soured cream, at room temperature
Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 180 C / 160 fan / Gas 2-3.
Heat 100g butter and the brown sugar on very low heat until melted. Stir until smooth and add a splash of rum if liked.
Pat dry your pineapple slices. Coat them with the butter mixture and line the Bundt tin with them. Place the slices all the way around, add a cherry to the middle of each slice. Set aside.
Sift flour with bicarb, nutmeg and cinnamon.
In a mixer cream golden caster sugar with 125 g softened butter until light and 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 flour mixture, then add 1 tablespoon at a time of the reserved pineapple juice and mix gently until smooth. Batter should be a slow dropping consistency, I used 4 tablespoons juice.
Evenly and gently place the mixture into the tin with the pineapple rings and smooth the top. Place the tin on a baking tray.
Bake until it passes the skewer test, 35 to 40 minutes.
After baking, cool the cake in the tin for about 5 minutes. Cut a circle of greaseproof paper to fit the serving plate you are going to use. Put the greaseproof paper over the tin and place the serving plate on top inverted, then flip. Leave in this position for about 5 minutes, then you should be able to remove the tin easily.