Here it is....it turned out perfect!
100g Margarine
80g castor sugar
2 large eggs
1 tsp vanilla essence
100g plain flour
1 tsp Baking powder
2 Tbsp syrup from pineapple
Topping:
50g softened butter
50g brown sugar
sliced pineapple
cherries
Firstly prepare the topping:
Melt the butter and sugar together until caramelised, making sure the pan is well covered all over. I use a 25cm round tin. Arrange the pineapple slices around the base and place a cherry in each centre. Leave aside.
Cream together the margarine and sugar till light, add eggs one at time and the vanilla essence. Beat well. Fold in dry ingredients, add the pineapple syrup, mix well for 1 minute.
Bake in a preheated oven for 30-35 minutes. Cool before turning out.
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