Pineapple Upside-down Cake From The Hawthorn Series „Muffins, Scones and Teacakes” Ingredients: Base: 60 gr butter 50 gr sugar 6 pineapple slices For the cake: 125 gr butter 1/2 cup sugar 2 eggs vanilla essence 1 1/2 cup self raising flour 1/2 cup milk For the base,cream butter and sugar and spread over a base of 20 cm. Arrange pineapple slices. For the cake,preheat the oven to moderate. Cream butter and sugar until light and creamy. Add eggs one at a time,beating well. Fold the flour into mixture,alternately with milk,beginning and ending with flour. Spread cake over base and bake for about 40 minutes. Allow to cool and serve.