Pineapple And Ginger Upside-Down Cake - cooking recipe

Ingredients

Topping
2 ounces butter (1/4 cup)
2 ounces brown sugar (1/6 cup)
1 (227 g) can pineapple rings (drained weight 140g)
2 candied cherries, halved (optional)
Cake
4 ounces butter (1/2 cup)
4 ounces light brown sugar (2/3 cup)
2 eggs, beaten
4 ounces self-raising flour (1 cup)
2 teaspoons ground ginger

Preparation

Grease an 8 inch tin.
To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
To make the cake. beat together sugar and butter till fluffy.
Mix in the pre-beaten eggs a little at a time.
Sift in flour and ginger and mix.
Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
Pour batter into tin, smoothing the top.
Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
When cake is ready turn over and release tin so the pineapple rings are on top.