Preheat your oven to 200°C (400°F/Gas 6). To make the spice mix, put all the ingredients in a spice or coffee grinder and grind to a coarse dust.
Now make the syrup. Put the orange juice, butter and sugar in a small pan with ½ teaspoon of the spice mix and bring to the boil. Lower the heat and simmer for 8–10 minutes until you have a thick caramel syrup.
Line a 24 cm (9½ inch) springform tin with aluminium foil, so that the bottom and side are covered. Flatten the foil completely against the side so that it won’t interfere with your cake. Peel the pineapple and cut into 1 cm (½ inch) slices. Cut each ring in half, either side of the core. Fit the pineapple pieces in the bottom of the tin in a single layer.
To make the cake batter, whisk the butter with electric beaters until fluffy and then beat in the sugar. Beat the eggs in one by one and then sift in the flour and baking powder. Mix to combine. Add the milk to thin out the mixture, beating it in well. Add 1½ teaspoons of the ground spice mix and give it a final whisk.
Pour the syrup over the pineapple in the tin, making sure that it covers it fairly evenly, and then spoon the cake batter over the syrup and smooth the top. Bake for about 1 hour 20 minutes, reducing the temperature to 180°C (350°F/Gas 4) after 10 minutes and covering the cake with foil after an hour. The cake should be deep golden on the top and a skewer inserted into the centre should come out clean. Remove from the oven and leave to cool slightly before turning out onto a serving plate. Remove the bottom of the tin and peel away the foil.
Serve with crème fraiche ice cream, or slightly sweetened whipped cream, or even completely on its own, very slightly warm.