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Pineapple Upside-Down Cake with Muscovado Sugar and Lemon Syrup
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Fresh pineapple, muscovado sugar and juicy lemons give a new twist to this old-fashioned 'upside-down' cake. Serve warm or cold.
Makes: 8 slices
½ x fresh Fairtrade pineapple
225g light brown muscovado sugar
3 natural colour glacé cherries, halved
150g lightly salted butter, softened
175g self-raising flour
1 tsp baking powder
Zest of 2 unwaxed lemons, plus 3 tbsp juice
Try lime zest and juice instead of lemon.
Serve a slice of cake with a glass of deliciously honeyed, sweet white wine.
Typical values per serving:
This recipe was first published in March 2007.