| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hawaiian |
Cakes, Desserts |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine |
| 1 |
c |
C & H Golden Brown Sugar |
|
|
firmly packed |
| 1 |
c |
Juice-pack crushed pineapple |
|
|
drained measure |
|
|
reserve juice |
| 3/4 |
c |
Shredded coconut |
| 4 |
|
Maraschino cherries, chopped |
| 2 |
|
Eggs |
| 3/4 |
c |
C and H Granulated Sugar |
| 1/2 |
c |
Reserved pineapple juice |
| 1 |
t |
Vanilla |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar
evenly over butter; then pineapple, coconut and cherries. Set aside.
Beat eggs in mixing bowl until light and thick (3 to 5 minutes).
Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and
vanilla. Stir in dry ingredients until smooth. Pour over topping in
10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45
minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch
cake. 8 servings. Reprinted with permission from Just Cakes From the
C and H Sugar Kitchen Electronic format by Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”