Caribbean Upside Down Cake
Cooking time50 minutes
Prep time30 minutes
Servings6 portions
Ingredients
- 6 tablespoons golden syrup, warmed
- 1 tablespoon rum (optional)
- 3 canned pineapple rings, drained and chopped
- 2 bananas, sliced
- 55g (2oz) shredded coconut
- 115g (4oz) Stork tub
- 115g (4oz) caster sugar
- 2 medium eggs
- 115g (4oz) self-raising flour
- 1 teaspoon baking powder
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Start by preheating your oven to 160°C, 325°F or gas mark 3.
- Then grease and line an 20cm (8 inch) sandwich tin.
- Pour half of the golden syrup and rum into the tin.
- Pop the pineapple rings, banana slices and coconut on top.
- Sift the flour and baking powder into a mixing bowl, add the remaining ingredients and beat together with a wooden spoon.
- Spoon the mixture into the tin and spread evenly until the fruit is covered.
- Stick it in the oven for 45 â 55 minutes.
- Turn the cake out and remove the paper lining.
- Serve hot or cold with the remaining syrup, a cup of tea or maybe a Caribbean cocktail.
