| 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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