Ingredients:
400g plain flour
1 tin of pineapple rings
6 eggs
350g sugar
150g butter
2 tsp baking powder
170g sugar (for the caramel)
Method:
Place the 170g sugar in a pan. Heat until the sugar melts and colours a deep caramel. Take off the heat and pour into a metal ring mould. Swirl this to coat in the caramel.
Line the sides and base of the tin with pineapple slices then set aside.
Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Sift together the flour and baking powder into a bowl then add to the creamed mixture. Beat to combine with a wooden spoon then pour the batter into the ring mould.
Transfer to an oven pre-heated to 180°C and bake for about 60 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool slightly then turn out onto a serving plate. Allow to cool completely before slicing and serving.
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