As I couldn’t decide between the pretty but slightly bland tasting upside down pineapple cake and the zesty, slightly sour lemon cake I went for the two: in one. It came out fluffy, moist and delicious so here I am sharing it with you in my first ever blog post about cooking :
- 1/2 pound (2 sticks) unsalted butter, melted but at room temperature
- 1 tablespoon of butter for greasing the baking tray
- 2 1/2 cups granulated white sugar
- 1 tin of pineapple rings
- 1 jar of candied cherries
- 4 extra-large eggs
- 1 cup freshly squeezed lemon juice and the grated lemon zest
- 3 cups flour
- 1/2 teaspoon baking powder and a pinch of salt
1. Preheat the oven to 400°F
2. Butter a big enough baking dish (can be bake ware, glass, Pyrex ) Must be oven proof, must be at least 2 inches high and 10 inches wide. Can be round, square, oblong…
3. Sprinkle the 2 tablespoons of sugar over the buttered base, and then arrange the pineapple slices in it. Fill each pineapple ring with a candied cherry, and then dot one in each of the spaces in between the rings. (this time my pineapple rings had bigger holes than usual, I ran out of cherries so I couldn’t put two in each hole as I would’ve liked it, so I added a few raisins in each gap – they’re great at soaking up the excess juice as well)
4. Mix the eggs with an electric mixer. Gradually add the sugar, lemon juice, lemon zest and continue mixing at high speed for about 2 minutes for each different ingredient (the longer -the fluffier the cake will turn up).
5. Gently fold in the flour, baking powder, baking soda and salt. (We should have a pour-able but thick batter – if in doubt, it’s best to add a little bit more flour)
5. Pour the mixture over the pineapple slices, spread it evenly, pop it in the preheated oven.
6. Bake for 40 minutes – all ovens are different so if it’s browning too fast at the top, reduce the heat and continue baking. After 20 minutes you may open the oven and check if the cake is firm on top. If so, test with a skewer. If you used a shallower but wider dish the cake will be ready sooner. If the skewer comes out clean – the cake is ready.
- When ready, take the tray out of the oven, ease a spatula around the edge of the pan, place a chopping board or a flat dish or on top, and with one deft, turn it upside down. The cake should fall easily on the board. Lift the baking tray off , Enjoy the view and call the kids.
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