| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Stick Margarine; Melted |
| 1/3 |
c |
Packed Dark Brown Sugar |
| 1 |
ts |
Rosemary; Chopped |
| 6 |
|
Pineapple Rings In Juice |
| 1 1/4 |
c |
All-Purpose Flour |
| 1 1/2 |
ts |
Baking Powder |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Stick Margarine; Softened |
| 2/3 |
c |
Granulated Sugar |
| 1 |
ts |
Vanilla Extract |
| 1 |
lg |
Egg |
| 1/2 |
c |
Skim Milk |
|
|
Rosemary Sprigs; Optional |
INSTRUCTIONS
Preheat oven to 350°. Coat bottom of a 9-inch round cake pan with melted
margarine. Sprinkle brown sugar and rosemary over margarine. Arrange
pineapple slices in a a single layer over brown sugar-rosemary mixture; set
aside. Combine flour, baking powder, and salt in a bowl; stir well. Set
aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer
until well blended. Add vanilla and egg; beat well. Add flour mixture to
creamed mixture alternately with milk, beginning and ending with flour
mixture; beat well after each addition. Pour batter over pineapple slices.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides
of pan, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges. Garnish with rosemary sprigs if desired. Serve warm.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct
23, 1999, converted by MM_Buster v2.0l.
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