Pineapple & Cherry Ring cake

Pineapple & Cherry Ring cake


Pre-heat oven gas mark 4 Elec 350°F / 180°C


This cooks in a Kugelhopf pan 


Ingredients
432g can of crushed pineapple
200g Glace Cherries, Chopped
225g Self Raising flour
100g Butter
1 Egg
100g demerara Sugar
50g Icing Sugar
15g Crystallised Pineapple

• Prepare the pan by greasing & flouring 
• Drain pineapple, reserve juice, 
• Chop 175g cherries saving 4 whole cherries for decoration
• Sieve flour, add the butter and rub in butter until the mixture resembles breadcrumbs.
• Beat egg 
• Add sugar, crushed pineapple, chopped Cherries, egg & 60ml pineapple juice to rubbed in mixture. Stir Well to a soft sticky consistency.
• Spoon the mixture into the prepared Kugelhopf pan.
• Bake in the pre-heated oven for 50 - 55 minutes.
• cool in the tin for 5 minutes and remove and cool on a wire rack.
• Icing ~ Sieve icing sugar into a clean bowl, beat in 15ml of pineapple juice & drizzle over the cooled cake, cut the remaining 4 cherries in half and use to decorate with the crystallised pineapple.