Nov 29 1990
Nut & Pineapple Upside-Down-Cake – Joyce I
Melt 50g butter in an 18-20cm cake tin or oven-proof dish.
Top with 50g brown sugar.
Arrange a design of pineapple rings and nuts (pecan or 1/2 walnuts).
Glace cherries on the butter and sugar.
Sponge topping:
150g butter or margarine.
150g sugar
2 eggs
Vanilla essence
1.5 level tspns BP
3 tblspns milk.
Method:
Cream butter and sugar.
Add eggs and dry ingredients, vanilla and, lastly, milk.
Pour the sponge mixture over fruit and nuts.
Bake in the centre of a very moderate oven for 1 hour.
Turn out and serve hot or cold with cream.