Ingredients

• 2 ozs butter, for topping
• 2 ozs demerara sugar
• 4 rings canned pineapple
• 10 glacé cherries
• 4 ozs butter or margarine, for cake batter
• 4 ozs caster sugar
• 2 eggs
• 7 ozs plain flour
• 1 rounded teasp. baking powder
• pinch salt
• small teasp. almond essence

Method

1. Melt the 2 oz butter and 2 oz demerara sugar in a greased 7" cake tin. When thoroughly melted, remove from heat and allow to cool.
2. Place rings of pineapple in a pattern in the bottom of the tin, decorating with glacé cherries.
3. Make up the remaining mixture (butter, caster sugar, eggs, flour, baking powder, salt and almond essence) using the Victoria Sandwich method.
4. Pour the batter on top of the pineapple very carefully so that the pattern is not disturbed.
5. Bake at 375°F (Gas 4–5) for approximately 1¾ hours. Allow to cool for 5 minutes in the tin, then turn out gently.

Notes