PINEAPPLE UPSIDE DOWN CAKE

Preheat your oven to 180 deg C. Just letting you know this recipe does push some 'boundaries'. First melt 90 gm of butter/ marg and pour it into a 20 cm (8")round pan, brushing some of it up the sides, but leaving most on the base. Sprinkle 95 gm (1/2 cup)of soft brown sugar over the base of the pan, where it will melt into a sticky goo. Now drain 1 x 425 gm can of pineapple slices, retaining 1/2 cup of the juice, set aside. Arrange the pineapple slices over the base of the pan and place a glace cherry in each of the rings.(optional). Place 125gm of butter/ marg in the bowl of your electric mixer and mix together with 3/4 cup (185gm) of castor sugar until fluffy and pale. In a separate bowl beat together 2 eggs and add 1 tsp of vanilla extract. In another bowl mix together 1/2 cup of plain flour with 1 and 1/2 cups of self raising flour. Now gradually add the flour and egg mixture alternatively to butter / sugar mixture. Finally pour in the 1/2 cup of pineapple juice and 4 tbs of desiccated coconut. Do not overmix. The mixture will be very dense. Spoon the mixture evenly into the pan over the pineapple rings and carefully smooth the surface. Indent the centre with the back of a spoon...this will ensure the cake has a reasonably flat base. Bake in the preheated oven for about an hour. To check if the cake is done, insert a skewer into the cake and if it comes out clean it is done. Leave the cake in the pan for 10 minutes before turning out onto a serving plate. As I told you earlier this cake breaks alot of the rules , but magically this cake turns out perfectly! I am really proud of this cake and happy to share this very old version of the recipe. This cake looks good, tastes good and is made with fruit, so it has to be good for you ... Well two out of three ain't bad. Enjoy!