Pineapple and Cinnamon upside-down cake

INGREDIENTS

50g Unsalted softener butter
50g Unrefined Light Muscovado Sugar
1 Large can of pineapple rings drained
4 cloves
2 Medium free range, organic eggs
100g Unrefined Golden Caster Sugar
1 vanilla pod seeds removed
100g Self raising flour
100g Melted butter
50ml Whole milk
Zest of 1 lemon
2tsp Ground cinnamon

METHOD

Pre heat oven to gas mark 4/180°C.

Beat together the 50g of butter and 50g of light Muscovado sugar and set aside.

Line an 8 inch cake tin with greaseproof paper, spread the butter and light Muscovado sugar around the bottom of the cake tin (this will form a glaze on your pineapple) and then place the pineapple rings in the bottom and along the sides, place one clove in the middle of four rings.

Whisk the eggs, golden caster sugar and vanilla seeds together until light in colour and aerated.

Add the flour slowly along with the baking powder being careful not to knock any air out of the mixture.

Add the melted butter, milk and rum and mix together carefully.

Pour this mixture over the pineapple and cloves and cook for 45 - 50 minutes.

Test the cake by placing a metal skewer in the middle of the cake, if it comes out clean the cake is cooked.

Source: shelinacooks.com