*Pineapple Gingerbread Upside Down Cake*
Makes one 9 inch round cake

Spicy gingerbread topped with sweet rounds of pineapple and halved cherries.  What's not to like?

For the topping:
4 TBS butter
5 ounces soft light brown sugar (2/3 cup packed)
1 tin of pineapple rings, drained well (you'll need 6 to 8 rings) and patted dry
candied cherries for the centres (optional)

For the cake:
190ml of boiling water (3/4 cup)
125ml of dark molasses (1/2 cup)
1 tsp bicarbonate of soda
6.5 ounces plain flour (1 1/4 cups)
1 tsp baking powder
pinch salt
2 tsp ground ginger
1/2 tsp ground cinnamon
4 TBS butter, softened
3.75 ounces soft light brown sugar (1/2 cup packed)
1 large egg yolk

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter and flour a 9 inch round non-stick baking pan.  Dust with flour lightly and set aside.

Melt the butter for the topping in a medium saucepan over medium heat, until foaming.  Stir in the sugar.  Turn to low and cook, stirring, for several minutes until the sugar is melted.  Pour this into the prepared pan and tilt the pan  back and forth to coat.  Arrange the drained and dried pineapple slices over top of the sugar mixture, filling the centre in of each one with a cherry.

Measure the molasses into a jug.  Pour the boiling water over top and stir.  Stir in the bicarbonate of soda.  Set aside to cool.  Whisk together the flour, baking powder, salt, ginger and cinnamon in a bowl.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the egg yolk.  Stir in the flour mixture alternately with the liquid mixture, scraping down the bowl and mixing together well.  Pour this over top of the pineapple slices in the pan to make an even layer.

Bake for 25 to 35 minutes, until well risen and the cake is set and a toothpick inserted iin the centre comes out clean.

Remove from the oven to a wire rack.  Allow to stand for five minutes before very carefully inverting onto a plate, replacing any fruit if it becomes dislodged.  Allow to cool for at least 20 minutes before serving.  Serve warm or at room temperature, without or without some softly whipped cream.