6 pineapple rings
3 glace cherries
3 tbsp golden syrup
110g caster sugar
110g butter
1 1/2 tsp of baking powder
1 tsp vanilla extract
2 medium eggs, beaten


Additional Equipment

8 inch cake tin

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Glutafin Customer


Just made this for tonight's pudding. So easy and delicious!


1. Grease an 8 inch cake tin and drizzle golden syrup over the base, arranging the pineapple rings and cherries over the top of the golden syrup.

2. Whisk together all the cake ingredients using an electric hand mixer, and pour this carefully over the fruit.

3. Place the tin on a baking sheet and bake for 30 - 35 minutes in the centre of the oven - 170'C, 350'F, 150'C (fan assisted), Gas Mark 3.

4. Once cooked, leave to cool for 20 minutes. The cake can be carefully tipped out onto a cake stand and is ready to serve.

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