Ingredients:

• Topping:
• 55 gms – Butter
• 55 gms – Brown sugar
• 1 tin – Sliced pineapple
• 55 gms – Glazed cherries
• 3 – Shelled Walnuts
• For Cake:
• 200 gms – Refined flour
• 1 tsp – Baking powder
• A pinch salt
• 1/2 tsp – Ground Cinnamon
• 115 gms – Margarine
• 140 gms – Castor Sugar
• 2 – eggs
• 5 tbsp – Milk

Method:

1. Cream butter and brown sugar together.
2. Spread on bottom of tin.
3. Arrange well drained pineapple slices on this and fill centres with glazed cherries.
4. Cake:
5. Sift flour, baking powder, salt and cinnamon.
6. Cream fat and sugar until and fluffy.
7. Gradually add beaten eggs to creamed mixture.
8. Fold in sieved flour alternately with milk.  Pour into prepared tin to cover fruit topping.
9. Bake at 205 degrees C or gas mark 5 for about 40 mins.
10. Let it cool for 5 mins and then turn out on a wire rack.
11. Put halved walnuts between slices of pineapple.

Recipe courtesy of Rehana Khambaty