Ingreadient :

• 250g butter, softened
• 250g caster sugar
• 5 eggs
• 250g self rising flour
• 6 canned pineapple rings – keep 100ml of the juice for the glaze (below), then drain
• 6 glace cherries
• 100g caster sugar
• 25ml rum
• Juice from above
• 500ml double cream, whipped to soft peaks with 50ml rum

Direction :

1. Preheat oven to 170c.
2. In an electric mixer fitted with a K-beater, mix the butter and sugar until pale and white in colour. Add the eggs, then fold in the flour.
3. Grease and line a 23cm round cake tin, pop the pineapple and cherries in the bottom then spoon the mix on top. Then bake for 40 minutes. Allow to cool.
4. To make the glaze, boil the sugar, rum and water until the sugar has dissolved and brush over the cake.
5. Slice and serve with a dollop of cream.