pineapple 1 small,
peeled, cored and cut into chunks
soft light brown sugar 2 tbsp
unsalted butter 115g,
softened plus 50g for the tin
golden caster sugar 175g,
plus 3 tbsp
glacé cherries 7,
vanilla extract 1 tsp
plain flour 225g
baking powder 2 tsp
Heat the oven to 180C/fan 160C/gas 4. Put the pineapple chunks on a baking tray and cook for 10 minutes.
Sprinkle with the brown sugar and cook for a further 10 minutes. Allow to cool completely on the tray.
Butter the sides and base of a solid-based, 22cm, round cake tin, adding a thick layer of butter to the base of the tin. Sprinkle 3 tbsp of the caster sugar over the butter. Arrange the caramelised pineapple pieces in a single layer in the bottom of the tin as neatly or haphazardly as you like.
Add cherries for extra retro points, if you like.
Beat the 115g butter and the sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well between each, then beat in the vanilla.
Sieve the flour into the bowl, add the baking powder and a pinch of salt and fold into the batter with a metal spoon. Add the milk to make a smooth, spoonable batter.
Spoon the batter over the pineapple slices and smooth the top. Bake for 50 minutes – 1 hour until a metal skewer comes out clean.
Leave to cool for 5 minutes, then gently tip out onto a plate.