Rum & Pineapple Upside Down Cake
Here with a retro treat that has a cheeky kick...Rum & Pineapple Upside Down Cake! ! James used rum from Diablesse Rum!
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Ingredients
- 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
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