MY MOTHER'S UPSIDE DOWN CAKE

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My Mother's Upside Down Cake image

One of the major reasons I joined this website, yes I know there are many recipes. But try this one and see what you think, compare with your own :) You will certainly NOT be disappointed. I also find it is an excuse to get kids to eat fruit! We would always demand this every Sunday after a roast, and pour tonnes of golden syrup over it and let the sponge absorb all the sweet gooeyness.

Provided by Another cuppa

Categories     Dessert

Time 1h25m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 9

8 ounces pineapple (canned and well drained, or fresh)
2 ounces butter
2 ounces brown sugar
1 tablespoon golden syrup or 1 tablespoon honey
2 bananas (sliced)
5 ounces butter or 5 ounces margarine
5 ounces caster sugar
3 eggs
6 ounces self raising flour

Steps:

  • Preheat the oven to 180-190°C/350-375°F/gas mark 4.
  • Prepare the fruit, melt the butter and pour into the bottom of a 7 inch ovenproof dish or cake tin (one with a loose base). Top with the brown sugar and golden syrup and arrange the pineapple rings on the glaze. Add a piece of banana in the centre of each ring (you might need only one banana depending on its size).
  • For the Cake: Cream the butter (or margarine) and sugar. Gradually beat in the eggs, then fold in the flour. Spread over the fruit then bake for approximately 1 1/4 hours. Turn out, serve hot with a helping of cool double cream which soaks so yummily into the sponge -- or even cold as a cake rather than a dessert.
  • Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
  • Serves 4 as a dessert, 6 for tea.

Nutrition Facts : Calories 860.6, Fat 44.5, SaturatedFat 26.8, Cholesterol 246.2, Sodium 417.3, Carbohydrate 109.1, Fiber 3.5, Sugar 63.7, Protein 10.8

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