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° 1 large pineapple, or 12 pieces canned pineapple in juice
° 75 grams butter
° 100gm light brown sugar
° 30 maraschino or cherry glass (optional)
+ for cake
° 250gm butter, softened at room temperature
° 125g fine sugar
° 125gm light brown caster sugar
° 4 eggs
° 240g plain flour
° 3 teaspoons baking powder
° Half a teaspoon bicarbonate of soda
° Half a teaspoon of fine salt
° 1 teaspoon vanilla
° 3 tablespoons pineapple juice (from can, if using)
° 2 tablespoons golden syrup, sugar syrup, liquid honey, or maraschino cherry or ginger syrup, until finish (optional)
° Pineapple rings
* Instructions:
