Instructions: Topping:
Melt the first batch of butter in a cake tin and swirl to coat the sides, sprinkle brown sugar over the base, arrange pineapple pieces and cherries decoratively on top.

Make the cake mixture:
Sift together flour and ginger.

Cream butter and caster sugar. Add eggs and mix well. Add flour and juice alternately, mix until well combined.

Pour cake batter over the pineapple, bake at 380F/190C for 45 minutes.

To serve, turn out upside down onto a serving platter.

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