| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy |
|
Cakes |
16 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; melted |
| 1/3 |
c |
Butter |
| 3/4 |
c |
Fruit Sweet; divided |
| 1 |
c |
Pineapple, sliced; in its own juice (about 20 oz) |
| 16 |
|
Walnut or pecan halves |
| 1 |
|
Egg |
| 2 |
ts |
Vanilla |
| 2/3 |
c |
Milk |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
INSTRUCTIONS
Combine 2 tablespoons melted butter and 1/4 cup Fruit Sweet. Spread evenly
in a 9" square or round pan. Drain pineapple, reserving 1/4 cup of the
juice. Arrange pineapple rings in pan. Arrange nuts around pineapple.
In a large bowl, combine 1/2 cup Fruit Sweet and 1/3 cup butter. Blend in
slightly beaten egg and vanilla. Add reserved juice and milk. In a separate
bowl, combine flour, baking powder, and salt. Add to batter. Pour batter
over pineapple.
Bake 25-35 minutes, until cake springs back when lightly touched. Turn
upside down onto serving platter and let set a few minutes.
Fruit Sweet is made of peach and pear juices and pineapple syrup. It is
available from Wax Orchards; R4 ~ 320; Vashon Island, WA 98070
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion: a mirage. Jesus: reality”