For the fruit topping:
60g butter
60g muscovado sugar
pineapple rings
cherries
For the cake:
110g butter
100g caster sugar
120g self-raising flour
1 tsp baking powder
1/2 a jar of St. Dalfour Pineapple & Mango Preserve
1 tsp vanilla essence
2 large eggs
Method
Preheat your oven to 180C
Mix together the butter and brown sugar together until the mixture is smooth
Spread the mix over the base of your round baking tray going a few centimetres up the sides of the tin
Arrange your pineapple rings on top of the sugar and butter mixture before placing the cherries in the middle of each pineapple ring
To make the cake, place the rest of the butter, caster sugar, self-raising flour, baking powder, vanilla extract and 2 eggs in a large metal bowl and thoroughly mix until the ingredients form a smooth batter
Spoon your mix into the tin on top of the pineapple and level by gently tapping the cake tin on your worktop
Take your St. Dalfour Pineapple & Mango Preserve and spoon into the mixture to create a marbled effect
Place in your preheated oven and bake for 30-40 mins (or until golden brown)
Once baked, leave to cool for 20 mins before turning the cake out onto a plate or serving dish
Serve on its own or with ice cream, cream or custard if your feeling extra indulgent