Method1. Heat oven to 160°C / fan 140°C / gas 3.
2. Grease the bottom and sides of a 20cm round cake tin and sprinkle over 2 tbsp of sugar.
3. Arrange 5 pineapple rings in the base of the cake tin and place a cocktail cherry in the centre of each ring. Dot remaining cherries in the spaces between the pineapple rings and finally one in the middle.
4. Cream the remaining butter and sugar together until pale and light. Gradually add the eggs, mixing well between each. Fold in the sifted flour and baking powder, together with 2 tbsp of the reserved pineapple syrup.
5. Spoon the mixture into the tin to cover the pineapple rings, and smooth the top. Bake for 35 mins or until risen and golden brown.
6. Leave to stand for 5 minutes, then turn out onto a plate. Serve warm with a scoop of ice cream.
TipServe with cream or ice cream, or why not serve warm with some vanilla custard?
• 100g golden caster sugar, plus an extra 2 tbsp
• 5 canned pineapple rings in syrup, drained and syrup reserved
• 11 Opies Cocktail Cherries
• 100g softened butter, plus extra for greasing
• 2 eggs
• 100g self-raising flour
• 1 tsp baking powder