175g/ 6 oz Sugar
175g/ 6 oz Self raising flour
175g/ 6oz Margarine
4 fresh eggs
1 t spoon of vanilla essence
A pinch of salt
A pinch of nutmeg
1 Cream the margarine and sugar together till creamy fine and smooth, add the eggs one after the order.
2 Wash and peel the pineapple
3 Thinly slice the pineapple;e horizontally
4 Remove the core from the sliced pineapples
5 Cut them into halves and arrange them nicely in the already greased cake pan.
6 Cut the cherries and remove the seeds
7 Place the cherries in the space created by the pineapple core, with the cut surface facing up.
8 Add the vanilla essence to the creamed margarine.
9 Add the nut meg to the flour
10 Pour some of the flour into the margarine cream and mix together.
11 Keep adding and mixing till all well done.
12 Pour the cake mixture onto the pineapple in the pan, making sure the mixture covers all the corners and surfaces of the pineapple
13 Put the cake into the preheated oven for about 45- 50 min, on 180* C /350*F. Don’t open till the cake is risen.
14 Remove from the oven when ready, allow to cool a bit and turn the cake into the serving plate to reveal the pineapple.
15 Serve as desired either as a snack or afters.
Background music: Meridian By Wulomei