Below I tell you how in 4 simple steps you can make vintage pineapple upside down cake.
I am just so excited that the Great British Bake Off 2016 is finally here. The programme gives me so many great memories such as Brendan from Series 3 and his baking that just looked like something out of the 1950s. What about Howard when Deborah accidentally used his Crème Anglaise? Who could forget “bingate” when Iain dumped his Baked Alaska? And finally the heart-warming and passionate winning by Nadiya in season 6.
So, in celebration of the GBBO 2016, I have decided to share my favourite vintage recipes, this week it is Pineapple Upside Down Cake. You will need to keep coming back each week to see what vintage recipe I will be sharing with you!
I hope they take you back down memory lane and bring back some happy memories, as they do for me. If you’d like to make some of these recipes head over to my related posts:
Alternatively if you’d like to order ingredients to make these desserts head over to Tesco Groceries for the items.
What you will need for the topping:
50g softened butter
50g light brown sugar
Tin of pineapple rings in syrup (drain them and put syrup to one side)
Tub of glace cherries
What you will need for the cake:
100g self-raising flour
100g softened butter
100g caster sugar
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1 teaspoon of lemon juice (optional)
Heat your oven to 180C / 160C fan / gas 4.
Start with the topping. Beat the sugar and butter together with a wooden spoon until creamy; spread this on the bottom of the cake tin (I use a 20cm tin). Take the pineapples and arrange them at the bottom of and place the cherries in to the centre of the rings. You can also add more cherries to fill the gaps left by the pineapple rings. Put this to one side.
For the cake, put all the ingredients in a bowl; add about 3 tablespoons of the pineapple syrup together with the lemon juice. Mix thoroughly. I use an electric whisk for this as it’s quick but you can use a wooden spoon or hand whisk too. When all the ingredients are mixed to a soft consistency, spoon it over the pineapples and cherries.
Before putting in the oven I recommend putting the cake tin on a baking tray to catch any of the juice in case it bubbles over.
Bake for 40 minutes and leave to stand for 5 minutes before serving.
I hope you give this recipe a try. After making this one, I just couldn’t resist the vintage tea cup and vintage cake stand and sitting down to have a slice of the delicious cake with a lovely cuppa. Let me know how you get on or what over vintage recipes you like.
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