Tuesday, April 10, 2012


Pineapple rings drained (can food)
Few red cherries cut into ½

240 gm butter
200 gm castor sugar
4 eggs
240 gm self-raising flour
5 tbsp pineapple juice


Arrange pineapple rings into a lined &
well greased 9’’ round baking pan.

Arrange cherries in the center of each
pineapple rings, keep aside.

Put butter & sugar in a mixing bowl &
cream till light.

Add egg one at a time, beating well
after each addition.

Fold in the floor little by little.

Mix in pineapple syrup till well-combine.

Pour cake mixture on top of pineapple
rings & spread evenly.

Bake in pre-heated oven at 180°C for
about 45 minutes till golden brown & cooked.

Remove , leave to cool before inverting it into a
serving plate to show the pineapple rings on top.

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