60 g unsalted butter, softened, plus extra to grease
125 g golden caster sugar
1/2 tsp. vanilla essence
2 medium eggs, lightly beaten
125 g self-raising flour
Finely grated zest and juice 1/2 lemon
For the topping
9 mini pineapple rings, drained, we used Biona Organic
9 maraschino cherries, drained and rinsed
2 Tbsp. golden syrup
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease 9 holes of a muffin tin with butter.
Step 2Press a pineapple ring into the base of each greased hole. Place a cherry into the centre of each pineapple ring and drizzle over the golden syrup, dividing it evenly.
Step 3In a large bowl, using a handheld electric whisk, beat together the butter, sugar and vanilla until very pale and fluffy, about 5min. Gradually add the eggs, beating well after each addition. Using a large metal spoon, fold in flour, lemon zest and juice.
Step 4Spoon the cake mixture over the pineapple rings and smooth to level. Bake for 20min, or until risen and golden. Use a small knife to loosen the edges of the sponges from the tin, then carefully invert the cakes on to a wire rack to cool. Serve.
To store:
Once completely cool, store in an airtight container at room temperature for up to 2 days. Brush with a little extra golden syrup before serving, if wished.
To gift:
Pack into an airtight tin lined with baking parchment.
Per cake:
Calories: 209
Protein: 3g
Total fat: 7g
Saturates: 4g
Carbs: 33g
Total sugars: 21g
Fibre: 1g
64 homemade Christmas gifts to make for 2026, from biscuits to boozy liqueurs
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
