Name: Pineapple Cake
Ingredients: 3 tb Butter; 3 Eggs; 1 c Sugar; 1 ts Baking powder; 1 c Flour; (all purpose); 1/4 c Milk; 1 pn Salt; 1 cn (8 1/2 oz) pineapple pieces; 3/4 c Milk; 2 oz Butter; 1/2 c Sugar

When we are united to Christ a mysterious exchange takes place: He took our curse, so that we may receive His blessing; He became sin with our sin, so that we may become righteous with His righteousness... On the one hand, God declined to 'impute' our sins to us, or 'count' them against us, with the implication that He imputed them to Christ instead. On the other, God has imputed Christ's righteousness to us... We ourselves have done nothing of what is imputed to us, nor Christ anything of what is imputed to Him... He voluntarily accepted liability for our sins.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

3	tb	Butter
3		Eggs
1	c	Sugar
1	ts	Baking powder
1	c	Flour; (all purpose)
1/4	c	Milk
1	pn	Salt
1	cn	(8 1/2 oz) pineapple pieces
3/4	c	Milk
2	oz	Butter
1/2	c	Sugar

INSTRUCTIONS

TOPPING
(OR WONDERFUL WITH EITHER CANNED APPLES, PEACHES, GOOSEBERRIES)
Cream butter and sugar. Add eggs, one at a time and beat well. Add sifted
flour and milk, salt and baking powder. Mixture should be fairly soft.
Grease a pie dish and place well-drained pineapple pieces on the bottom.
Pour mixture over.
Bake 180 C (or 350 F) for between 35 - 40 minutes.
As soon as cake comes out of the oven, pour on a mixture of topping
ingredients which have been boiled together.
I always prick the surface of the cake with a fork, so that the sauce can
penetrate really well.
Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@global.co.za>
on May 22, 1998

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“Every good thing you have ever enjoyed comes from God”