| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Holidays |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened, divided |
| 1/2 |
c |
Brown sugar |
| 1/2 |
pk |
(12 oz.) fresh or frozen |
|
|
Cranberries |
| 1 |
cn |
(20 oz.) crushed pineapple |
|
|
In heavy syrup, drained |
|
|
Well |
| 1 1/2 |
c |
Flour |
| 2/3 |
c |
Granulated sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1 |
|
Egg |
| 2/3 |
c |
Cranberry juice |
| 1 |
ts |
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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