Pineapple Upside-down Cake
Ingredients:
3 cups sifted flour
1 tsp nutmeg
3 tsp baking powder
11/2 cups white sugar
1 tsp orange zest
1 block soften margarine (1 cup/8oz/½ lb/227g)
5 medium eggs
1 tsp Chief Brand Products pineapple essence
1 cup unsweetened pineapple juice or 1 ¼ liter pack of orchard party mix orange or pineapple flavour.
15 pineapple slices patted very dry
25 glacé cherry halves *
2 oz. unsalted butter
1 cup brown sugar
*IF you are using maraschino cherries please cut wash and drain and pat dry. The cherries will bleed over the pineapple slices if you don't to this step.
Method:
Pre-heat oven; grease a 9x12" pan with 2 oz. butter; coat with brown sugar, tapping off excess; place pineapple slices and cherries, cut side up.
Combine flour, baking powder, and spices; set aside.
Using an electric mixer, whip butter on high speed for 1 minute, then add sugar and beat until fluffy.
In a small bowl, crack eggs. Add zest and essence/extract. Add one egg at a time to mixer on high speed, at 1 minute intervals.
Turn speed to low, and alternately add flour mixture with juice, scraping bowl often. Start with flour then end with flour
Pour batter into prepared pan, and bake in a pre-heated oven at 350°F/180°C until golden brown (about 40 minutes).