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Tockwith and District Show
Saturday 1st August 2009
Makes one 20cm/8in cake
175g/6oz butter or margarine, softened
175g/6oz cup soft brown sugar
400g/14oz large can of pineapple slices, drained and juice retained
2 eggs
100g/4oz self raising flour
Cream 75g/3oz of butter or margarine with 75g/3oz of the sugar until light and fluffly; spread over the base of a greased 20cm/8in cake tin. and arrange the pineapple slices on the top.
Cream together the remaining butter or margarine and sugar; then gradually beat in the 2 eggs.
Fold in the flour and 30ml/2 tbsp of the pineapple juice.
Spoon over the pineapple in the cake tin and bake: 180C/350F gas mark 4 for 45 minutes until firm to the touch.
Leave to cool in the tin for 5 minutes, then carefully remove from the cake tin and invert on to a wire rack to cool.