Upside down pineapple cake with apple ginger vodka & cranberries

What's better than an upside down pineapple cake? An upside down pineapple cake with vodka! This cake is an easy win.

Ingredients

- All purpose flour - 1 cup

- Powdered sugar - 1/2 cup + 2 tbsp, divided

- Baking powder - 1 tsp

- Baking soda - 1/2 tsp

- Butter (softened) - 100g (plus extra, for greasing)

- Eggs (at room temperature) - 2 large

- Pineapple slices (cored) - 7-8

- Pineapple juice - 1/4 cup

- Apple ginger vodka - 1/4 cup

- Dried cranberries - 1/2 cup

Method

1. Preheat oven to 300°F.

2. Grease a cake pan with butter. Dust 2 tbsp of powdered sugar on the buttered base. Arrange the pineapple slices in a circular pattern. Fill the gaps with cranberries.

3. In a medium bowl, mix the dry ingredients - flour, baking powder, baking soda and sugar. To this, mix in the wet ingredients - eggs, butter, pineapple juice and vodka. Beat with a hand mixer after each addition, till smooth.

4. Pour and spread the batter evenly over the pineapple cranberry base.

5. Bake for around one hour, till a tester comes out clean.

6. Let the cake rest in the pan for 10 minutes, before inverting it onto a plate. Use a spatula to loosen the cake from the edges of the pan before taking it out. Let it cool completely.

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