Upside-Down Pineapple Cake

Ingredients:
Sugar: 6 oz
Butter: 6oz
Plain Flour: 6 oz
Baking Powder: 1 1/2 tsp
Vanilla essence: 1 tsp
Pineapple syrup: 3 tbs
Pineapple slices: 4-5
Food colour: 1/2 t sp
Brown Sugar: 2-3 tbs as required

Method:
Mix sugar and butter together. Add eggs one by one and mix together. Add vanilla essence, food colour and pineapple syrup (you can use pineapple essence or juice from tin can). Seive in the flour and baking powder together and fold into the batter. Grease a 7-8 inch cake pan with butter. Sprinkle evenly brown sugar on the base of the cake pan. Arrange slices of pineapple on top of brown sugar. Pour the cake batter over the pineapple slices. Bake the cake from 45 minutes in a pre-heated 180 C oven, Gas Mark 4. Once cooked turn the cake upside down and serve.

Note: If you want to make a simple sponge cake omit the pineapple slices, and pineapple syrup and replace with milk)