Perheat the oven for 10 minutes
Grease a (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour
Arrange a drained pineapple ring in the centre. Arrange halved or full pineapple rings on the sides, with cherry half in the centre of each ring. Arrange split almonds in between the rings with the flat side touching the bottom of the tin. Keep the tin aside.
To prepare the cake, melt the butter in a pan. Cool. Add sugar and condensed milk.
Beat well. Add the essence then beat again. For 5 minutes.
Sieve flour, baking powder and baking soda.
Add half of flour and half of milk to the condensed milk mixture. Beat well. Add the remaining flour and milk in the batter and beat well. 5 minutes
Pour into the cake tin, on top of the pineapple rings. Bake in perheated over at 150°C/300°C for 30-40 minutes. When the cake is done, remove from oven, loosen sides of the cake and immediately remove from the tin. (Do not Cool in the tin).
