| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/4 |
c |
Brown sugar |
| 1 |
cn |
(20-oz) slized pineapple |
|
|
Maraschino cherries |
| 1 1/4 |
c |
Sifted all purpose flour |
| 1 |
|
Egg |
| 2 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1/4 |
c |
Shortening |
| 3/4 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Brown sugar |
| 3/4 |
c |
Reserved pineapple syrup |
| 2 |
ts |
Lemon juice |
| 1 |
tb |
Butter |
| 1 |
|
Pineapple slice; chopped |
| 1 |
tb |
Chopped cherries |
INSTRUCTIONS
FRUIT SAUCE
Melt butter in 9x9x2 pan. Sprinkle brown sugar evenly over melted butter.
Drain pineapples; reserve syrup; arrange nine slices evenly in pan; press
cherries in center of each. Heat oven to 350*. Sift flour, baking powder
and salt into mixing bowl; stir in sugar. Add shortening and milk. Beat 2
min at med speed on mixer; scrape bowl frequently. Add vanilla and egg.
Beat 2 min at med speed on mixer. Pour carefully over pineapple slices in
pan. Bake 50-60 min or until cake springs back when lightly touched. Remove
from oven; place serving plate face down over cake; turn upside down at
once. Leave pan in place 1-2 min so topping will not stick to pan; remove
pan. Serve warm or cold with whipped cream or fruit sauce.
Fruit Sauce: Combine cornstarch and brown sugar in saucepan; add pineapple
syrup. Cook over med. heat, stirring constantly until thickened and clear.
Remove from heat; add lemon juice, butter, pineapple and cherries. Serve
warm.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Jan 5, 1998
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