| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Holidays |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened divided |
| 1/2 |
c |
Brown sugar |
| 1/2 |
|
12 oz. fresh or frozen |
|
|
Cranberries |
| 1 |
|
20 oz. crushed pineapple |
|
|
In heavy syrup, drained |
|
|
Well |
| 1 1/2 |
c |
Flour |
| 2/3 |
c |
Granulated sugar |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Baking soda |
| 1 |
|
Egg |
| 2/3 |
c |
Cranberry juice |
| 1 |
t |
Vanilla extract |
|
|
Whipped heavy cream |
|
|
optional |
INSTRUCTIONS
Preheat oven to 350 degrees. In 9" square heatproof baking pan over
medium heat melt 1/4 cup butter. Remove from heat; sprinkle with brown
sugar, then cranberries, then drained pineapple; set aside. In mixing
bowl, combine next 5 ingredients. With mixer at low beat in remaining
1/4 cup butter, egg, cranberry juice and vanilla for 2 minutes until
smooth. Spoon batter over fruit-sugar layer. Bake 40-50 minutes. Cool
in pan on wire rack 10 minutes. Loosen edges of cake; invert onto
serving plate. Serve warm with whipped cream. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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