0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes 8 servings

INGREDIENTS

1 tb Stick Margarine; Melted
1/3 c Packed Dark Brown Sugar
1 ts Rosemary; Chopped
6 Pineapple Rings In Juice
1 1/4 c All-Purpose Flour
1 1/2 ts Baking Powder
1/8 ts Salt
1/4 c Stick Margarine; Softened
2/3 c Granulated Sugar
1 ts Vanilla Extract
1 lg Egg
1/2 c Skim Milk
Rosemary Sprigs; Optional

INSTRUCTIONS

Preheat oven to 350°. Coat bottom of a 9-inch round cake pan with melted
margarine. Sprinkle brown sugar and rosemary over margarine. Arrange
pineapple slices in a a single layer over brown sugar-rosemary mixture; set
aside. Combine flour, baking powder, and salt in a bowl; stir well. Set
aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer
until well blended. Add vanilla and egg; beat well. Add flour mixture to
creamed mixture alternately with milk, beginning and ending with flour
mixture; beat well after each addition. Pour batter over pineapple slices.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides
of pan, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges. Garnish with rosemary sprigs if desired. Serve warm.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct
23, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Only with Jesus can you reach your full potential”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?