- 1
- 15 mins
- 75 mins
Ingredients
- FOR CARAMEL:
- 1/4 cup(30g) butter
- 1/2 cup(25g) firmly packed brown sugar
- 1 teaspoon rum or vanilla
- FOR THE CAKE:
- 2 cups(240g) All purpose flour/maida
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup(113g) i,e 1 stick unsalted butter softened
- 1 1/3 cups(270g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup(8oz)(240ml) whole buttermilk Substitute
- 1 (20-ounce) can pineapple slices in juice, drained well (6 slices)
- 13 maraschino cherries, drained well
Preparation
Step 1
Instructions
Preheat the oven to 325 Degrees Fahrenheit or 160 Degrees Celsius.
Grease and flour 8*3 inch round cake pan.
Place a saucepan on medium heat and add ¼ cup butter. To that add brown sugar and mix. Let it simmer on low heat for a minute. Remove and add vanilla extract or rum. Stir. Pour this hot mixture into the prepared pan.
Drain the pineapple and remove the excess moisture with a paper towel. Arrange the pineapple slices and cherries over the caramel.
In a bowl, add flour + baking powder + baking soda + salt and sieve or whisk the mixture.
In another bowl, beat ½ cup butter on medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.
Add the flour mixture into the egg mixture in three batches, alternately with the buttermilk, beginning and ending with the flour mixture.
Pour the batter into the pan and bake for 55 minutes to an hour or until a wooden pick inserted in center comes out clean. Let the cake cool in the pan for 10 minutes.
Invert the cakes onto a wire rack to cool completely.
Instructions