Pineapple upside-down cake recipe
 Fresh pineapple caramelised with golden syrup and butter, topped with light sponge. This delicious pineapple upside-down cake goes perfectly with rum and raisin ice cream. 175g/6oz golden syrup325g/12oz butter, softened1 x 1.5kg/3lb 4oz medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz)275g/10oz caster sugar5 free-range eggs275g/10oz self-raising flour 175g/6oz golden syrup 325g/12oz butter, softened 1 x 1.5kg/3lb 4oz medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz) 275g/10oz caster sugar 5 free-range eggs 275g/10oz self-raising flour Method Preheat the oven to 180C/160C Fan/Gas 4.Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside.Beat the sugar and the remaining butter together in a bowl and until light and fluffy.Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined.Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet. Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet. Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside. Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside. Beat the sugar and the remaining butter together in a bowl and until light and fluffy. Beat the sugar and the remaining butter together in a bowl and until light and fluffy. Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined. Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture. Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean. Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve. Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve.