| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | Stick margarine | |
| 1 | c | Packed light brown sugar |
| 1 | cn | (20-ounce) pineapple rings in heavy syrup; drained, juice reserved |
| 10 | Maraschino cherries; drained | |
| 1 | c | Granulated sugar |
| 1/2 | c | Vegetable shortening |
| 1/2 | ts | Baking soda |
| 1/2 | c | Buttermilk |
| 2 | c | Cake flour |
| 2 | lg | Eggs |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Preparation time: 30 minutes Cooking time: 35-40 minutes Cooling time: 1 hour Preheat oven to 350 degrees. Melt margarine in 9-by 13 inch baking pan while the oven heats. Sprinkle brown sugar over margarine, then distribute pineapple rings over sugar, placing a cherry in the center of each ring. In large bowl, beat granulated sugar and shortening, using electric mixer's medium speed, for about 2 minutes, or until fluffy. In a measuring cup, stir baking soda into buttermilk, then beat into sugar mixture. Beat in 1/4 cup reserved syrup from pineapple. Gradually mix in cake flour using low speed, scraping sides of bowl. Beat in eggs and vanilla and blend well. Spread evenly over pineapple rings. Bake 35 to 40 minutes, until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes, then run knife around edge and invert onto serving platter. Cool for 1 hour and serve. Per serving: 402 calories, 3 grams protein, 1/8 grams fat (percent calories from fat, 39), 60 grams carbohydrates, 36 milligrams cholesterol, 166 milligrams sodium. Recipe created by: Jeannie Reese of Warrenton, Georgia Posted to MM-Recipes Digest by Dave Denman <dave.denman@worldnet.att.net> on Mar 21, 1998
A Message from our Provider:
“God will ultimately have HIS way, not yours!”