Foodie Friday – Pineapple Upside down Cake

It’s Friday so I’m having a Foodie Friday post. On New Year’s Day we had our ‘boys’ and their ladies visiting us and it was yet another marathon cooking day for me. Duncan, our eldest boy is dairy intolerant so I decided to bake a pineapple upside down cake for pudding. It’s always tasty, especially when eaten hot, and I think it looks quite good too.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

I used margarine instead of butter and I don’t think it makes any difference to the flavour, but I always add some vanilla extract to a plain cake mix to make sure that there will be no eggy flavour to it.

Cooking time 1 hour
Oven temperature 350 F/ Gas Mark 4/ 180 C
Cake tin – 9 inches diameter and two inches deep

Base of cake:
1 – 435g tin of pineapple rings –
glace cherries
2 oz butter of margarine
2 oz brown sugar
1 tablespoon of honey or golden syrup (I think that’s corn syrup in the US)

For the cake:

5 oz butter of margarine
5 oz sugar
3 eggs
drop of vanilla extract (optional)
6 oz self raising flour

Melt the 2 oz of margarine for the base and pour it into the cake tin. Top with the brown sugar and golden syrup/honey. Arrange the drained pineapple rings onto this mixture. Add the cherries to make a nice pattern.

For the cake:
Cream the margarine and sugar, gradually beat in the eggs and the vanilla extract. then fold in the flour. Spread this mixture over the fruit and level it. You might get some of the syrup coming up to the edge but don’t worry about that.

Bake in the oven for one hour and test to see if it’s done. It might take a bit longer as every oven is different.

Put a large plate over the cake and turn it upside down, the cake should come out with no problem. This is delicious hot, I love hot fruit and it is even better with cream or ice cream, if you aren’t dairy intolerant!

This recipe is based on one from Marguerite Patten’s Every Day Cook Book, first published in 1968. I like her recipes as she didn’t use loads of different ingredients and they were all store cupboard staples, so no need to do any special shopping for fancy stuff, which you often have to do with more modern recipes.

I had one pineapple ring left over from the tin, which I couldn’t manage to fit into the cake base. I haven’t tried any other types of fruit but obviously you could try tinned apricots, peaches or whatever you fancy.


Nutters – please be aware that this recipe contains nuts!

Back in the dim distant past when Kylie was in Neighbours and I saw it because it was on just before the evening news, the folks in the cafe always seemed to be scoffing Madge’s Lamingtons. I always wondered what on earth they were, never having heard of them before. Some sort of Australian delicacy I supposed. In fact, because of the strong Australian accents I thought it was something to do with lemons!

But I bought an old copy of Marguerite Patten’s Every Day Cook Book recently, I only had her All Colour Cookery book, my husband’s first present to me!! – and – jings, crivens and help ma Boab – there’s a recipe for Lamingtons in it, so I just had to try it out, they’re very tasty and here they are.

5 oz butter or marg.
7 oz sugar
3 eggs
10 oz self-raising flour
4 tablespoons milk

For the filling:
raspberry jam

To coat:
7 oz icing sugar
2 tablespoons cocoa powder
3 tablespoons boiling water

To decorate:
6 oz dessicated coconut

Cream the butter and sugar. Add the eggs gradually. Mix in the flour alternately with the milk. Spread the mixture into a greased 8-inch square cake tin and bake for 50 – 60 minutes at Gas mark 4/350-375 F.

Leave it to cool on a wire rack and then split it through the middle and spread the raspberry jam on the bottom layer. Sandwich the layers together, then cut the cake into 2 inch squares, you should be able to get 16 pieces.

Put the icing sugar and cocoa into a bowl and add the boiling water slowly. Mix to a smooth paste adding more water if it is too thick. To stop the icing from setting too quickly place the bowl over a pan of hot water.

One by one dip the squares into the icing letting any excess drip off before tossing them in the dessicated coconut. Allow to set before scoffing.

The recipe says you should put the squares on a fork or a skewer before dipping in the icing but I couldn’t get them to stay on so I ended up getting my fingers very messy! Finger sucking good though. (Be careful how you say that!)

For a richer flavour you might like to add a few drops of vanilla extract to the sponge mixture.

BTW it’s a very good cookery book.