Pineapple Cranberry Upside-Down Cake

This is another real easy recipe. Something that is hard to get wrong. :-) And very tasty, too. I've tried this recipe twice now. The second time when some of our friends came over our house - there was only one small slice left afterwards. :-) So - give this recipe a try.

Ingredients:

20 g butter, melted

2 tbsps soft brown sugar

440 g can pineapple slices in natural juice

90 g butter

1/2 cup caster sugar

2 eggs, lightly beaten

1 tsp vanilla essence

1 cup raising flour

cranberries for topping (fresh or canned) - you can also use other types of berries

1. Preheat the oven to moderate 180 deg celcius. Grease a 20 cm ring tin. Pour the melted butter into the tin and tip to coat the base evenly. Sprinkle the brown sugar over the butter.

2. Drain the pineapple, reserving 1/3 cup of the juice. Cut the pineapple pieces into halves and arrange over the brown sugar.

3. Using electric beaters, beat the butter and sugar in a small bowl until light and creamy.

4. Add the eggs gradually, beating well after each addition. Beat in the vanilla essence.

5. Transfer the mixture to a large bowl. Using a metal spoon, fold in the flour alternately with the reserved pineapple juice.

6. Spoon the mixture evenly over the pineapple and smiith the surface.

7. Bake for 35-40 mins, or until a skewer comes out clean when inserted into the center.

8. Leave in the tin for 10 mins, then cool on a wire rack.