Ingredients

¼ cup butter, unsalted

2/3 cup packed dark brown sugar

2 tsp lemon juice

6-7 slices pineapple rings

6-7 cherries

¾ cup buttermilk

1/3 cup vegetable oil

3 large eggs

1 tsp vanilla

1½ cups all purpose flour

¾ cup sugar

1 tsp baking powder

½ tsp salt

¼ tsp baking soda

a pinch of nutmeg

Method

This is a list of ingredients.

To a cake tin, add the butter.

Then, add the packed brown sugar.

Lightly melt it on a heat, so that the butter and sugar dissolve completely.

Make sure that the mixture evenly coats the cake tin.

Add the lemon juice and spread it evenly.

Finally, layer the pineapple slices.

And add the cherries in between.

Set it aside.

To a bowl, add the buttermilk.

Then, add the vegetable oil.

Add the eggs.

And then, add the vanilla.

Beat it so that everything mixes in.

Next, add the sugar.

And beat it in.

Sift in the flour.

Then, add the baking powder.

Add the baking soda.

Next, add the salt.

Finally, add the nutmeg.

Sift in all the dry ingredients.

Beat everything in.

Gently pour out the batter into the cake tin.

Bake in a pre heated oven at 180 degrees for 30 – 35 minutes or till a toothpick inserted inside comes out clean.

Loosen the sides with a serrated knife and transfer on to the serving dish.

Serve fresh. This cake will stay in the refrigerator for up to a week.