You can also use tinned pineapple rings for this cake and it'll be just as delicious
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 1 x 22cm cake |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 818 |
| Fat | 33.9g |
| Saturates | 17.6g |
| Protein | 12.2g |
| Carbs | 117.6g |
| Sugars | 76.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease and line a 22cm cake tin.
Peel the pineapple and slice into 1cm-thick slices. Using a 2cm-round cookie cutter, cut out the centre of each slice to form a ring.
Combine 110g of the sugar and water in a medium-sized pot placed over a medium heat and stir to dissolve. Add in the pineapple rings, bring to a gentle boil and cook for approx. 15 minutes or until tender. Remove from the syrup and set aside.
Place the pineapple rounds over the base of the cake tin along with 3 tablespoons of the syrup. Place the cherries in the centre of the pineapple rings as well as a few scattered around.
Combine the butter and the rest of the sugar in an electric mixer. Mix for approx. 10 minutes or until pale and fluffy. Add the eggs one at a time, beating well between each addition. Add in the flour, cinnamon, baking powder, bicarbonate of soda, ground almonds and buttermilk. Mix on a low speed until just combined.
Pour the batter over the pineapple rings and place in the oven for approx. 45 minutes. Cover loosely with foil and bake for a further 15-20 minutes or until cooked through. Set aside for 10 minutes to cool slightly before unmoulding.
Serve with the leftover syrup.
