Pineapple Surprise Cake
The “surprise” comes from the warmth of the ginger and the subtly sweet pop you get from the dates as you eat the cake and from the pineapple ring embedded in the top when the cake is inverted.
4 Tablespoons butter
3/4 Cup brown sugar
1/2 tsp ground ginger
4 slices pineapple rings (Use the super thin ones)
1/2 Cup chopped dried dates
1/4 tsp baking soda
1 Cup self rising flour
1/2 Cup plain flour
2 tsp ground ginger
1/4 tsp mixed spice
1/4 Cup brown sugar
1/2 Cup milk
Line the base of your pans with baking paper. Non-negotiable. Trust me. Put the pans on a baking sheet if you’re using springform pans, so you won’t have to clean a sticky oven later. Turn the oven up to 325F.
Toss the topping ingredients (except the pineapple) into a saucepan and cook, stirring, until all the sugar is dissolved and it is bubbling and liquid. Pour quickly into the prepared tins and top with pineapple.
Put all the cake ingredients into a bowl and mix until it is combined and forms a lush, smooth mixture.
Pour the cake batter on top of the sugar & pineapple (which should be in the bottom of the tins).
Bake for 30 minutes in a 325C oven (about 20 minutes for the smaller tins). Remove from the oven and cool for five minutes in the tin.
Carefully invert the tin onto a plate and peel off the waxed for a date-filled, gingery prosperous dessert! Happy New Year!