Serves 8, prep time 35 minutes, cooking time 1 hour

METHOD
Grease and line a 22cm deep cake tin. Arrange the pineapple around the edge and base of the tin, then fill the centres with glacé cherry.
Slice the ginger stem and arrange around the outside of the tin.
Drizzle over the golden syrup and leave to stand.
Finely chop the remaining cherries and ginger, ready to add to the cake mix.
In a food processor combine the sugar and butter, then gradually add the eggs. Add a few drops of vanilla essence.
Sift in the flour, baking powder and continue mixing.
Remove the bowl from the processor and gently stir in the chopped ginger and cherries.
Pour the mixture into the tin and tap gently to remove any air pockets. Bake for about 1 hour at 200ºC.
Check the cake by dipping a clean knife in. Once the cake is cooked remove from the oven and allow to cool for 10 minutes.
Turn the cake onto a plate and allow to cool, add some lemon zest and dust with icing sugar. Serve with crème fraîche or vanilla ice cream.

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