Pineapple upside down cake

Pineapple upside down cake

Ingredients:

milkmaid (condensed sweetened milk) - 1/2 tin about 200- 250 gm
maida - 1 1/4 cup (125gm)
baking powder- 3/4 teaspoon
baking soda- 3/4 teaspoon
plain drinking soda water - 125 ml
butter - 60 gm
pineapple essence- 1 1/2 teaspoon
yellow food colour- few drops (1-2)
sugar to make caramel- 3 table spoon
pineapple pieces- 4-5 pieces from the can (leave one piece whole and cut rest of the pieces in half)
cherry-halved (caned in sugar syrup)
almonds- 8 (socked in water pealed and halved)

Method:

1. grease a 7 inch round baking tin, now place the whole ring of pineapple in the middle of the pan and line the half rings of pineapple on the sides, now place the cherry half in the centre of the pineapple rings, now you can place the almond halves around and in between the pineapple slices, place the tin away.
2.now place a heavy bottom pan on medium heat and add the sugar for carmalization in the pan, and let it melt till golden brown colour.
3. now take the caramel off the fire, and pour the caramel on the pineapple pieces and on the bottom of the pan.

now time for cake

4. soften the butter and mix in the milkmaid , add the colour and the essence to it and beat well.
5. now mix and sieve the baking powder and baking soda together and keep aside.
6. now add half of the drinking soda in the butter and the milkmaid batter mix well add half the maida mixture to it mix well again add the soda water and then mix and then add the maida mixture again to it mix well.
7. now add this batter carefully to the tin with the pineapple and caramel.
8. bake it on 150 degree Celsius or 300 degree Fahrenheit for about 30- 40 minutes.
9. now take it out of the oven .
10. now place a plate on the top of the cake and take the cake out of the tin before it turns cold.
let it cool now before cutting it.