This recipe is in categories Postwar / Modern, Baking, Desserts, Party food, Vegetarian,

Difficulty: not rated
Comments: All cooking takes place at the end. Use oven gloves when handling the cake tin.
Preparation Time: 15-20 minutes
Cooking Time: 40 minutes
Number of servings: 6-8
Serving suggestions: Serve warm on its own or with a little ice cream
This is a vegetarian recipe

In February 1953 sweet rationing ended and later in that year sugar and eggs came off ration. By 1954 fats, meat and cheeses had finally came off ration too and wartime ration books were discarded. During this century baking became very popular as people were able to obtain the raw ingredients for the first time in years.

In the late 1950's convenience foods such as cake and sponge mixes, frozen peas and sliced white bread came onto the market and became popular quickly. Exotic foods such as pineapple, aubergine and avacodo pears became available and this recipe reflects this. Many of these new foods only really began to gain popularity in the 1960's.

For the topping;

• 50g softened butter
• 50g light brown sugar
• 4- 7 tinned pineapple rings (7 is a large tin)
• 6-8 glace cherries

For the cake;

• 100g softened butter 
• 100g caster sugar (soft brown is nice)
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

1. Heat the oven to Gas 4, 180 C
2. Cream the butter and sugar and spread over the base of the cake tin and a quarter of the way up the sides
3. Drain the pineapple (keep the juice for later) and arrange over the base of the tin. Place the cherries into the centre of the rings
    

To make the cake:

Method 1:Traditional

1. Cream the sugar and butter together
2. Add the vanilla extract 
3. Beat the eggs
4. Add a little egg to the mixture and stir in
5. Mix the flour and baking powder together
6. Sift a little into the mixture and stir
7. Continue to add flour and egg until the mixture becomes stiff, then add the pineapple juice  and mix until smooth. Take care not to beat the air out of the cake or it will not rise
8. Spoon into the tin on top of the pineapple and then bake for 35 minutes. Leave to stand for 5 minutes then turn out

Method 2: The quick method

1. Place all cake ingredients into a bowl and, using an elecric whisk, beat until smooth
2. Spoon into the tin on top of the pineapple and then bake for 35 minutes. Leave to stand for 5 minutes then turn out

Serve warm with ice cream or cold on its own.