| 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 |
ts |
Vanilla |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
TOPPING
CAKE
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
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