With preserving season now in full swing, I keep forgetting to put up photos of the Wednesday morning tea platter offerings.
Today – a very large old fashioned pineapple upside down cake.
I decided to double the amount of caramel, just to see what would happen.
It bubbled its way up through the cake batter as it baked in a very promising, even if somewhat alarming, way.
The end result was lovely caramelised pineapple and cherries on top, with swirls of caramel marbled through the cake itself.
Pretty pleased with the outcome – an extra level of deliciousness for a real family favourite.