Pineapple Upside down Cake
Pineapples are an excellent source of Vitamin C and other essential vitamins and minerals such as Vitamin B complex and potassium.
Preheat the oven to 180*C. Grease an 8 inches diameter cake tin. Arrange the pineapple slices at the base. Heat sugar in a pan till it melts and becomes brown. Pour this hot caramel over the pineapple slices and keep aside.
Melt the butter, cool slightly. Add MILKMAID and beat well. Add the essence. Sieve together the flour, baking powder and soda bicarbonate. Add some flour to the MILKMAID mixture, then add some aerated soda and mix well. Repeat, alternatively the flour and aerated soda till both are used up.
Pour the batter over the pineapple slices in the cake tin and bake at 180*C for 45 minutes or till the cake is done. Remove from the oven, loosen the sides of the cake using a knife and immediately turn onto a plate.