| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy, Meats |
|
Cakes, Fruits/nuts |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Cake Flour; sifted |
| 1 1/4 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Granulated sugar |
| 4 |
tb |
Butter; softened |
| 1 |
|
Egg; well beaten |
| 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 4 |
tb |
Butter |
| 1/2 |
c |
Brown sugar; packed |
| 4 |
|
Pineapple;slcs/ cut in wedg |
| 1 |
c |
Pecan; broken meats |
INSTRUCTIONS
Sift flour once, measure, add baking powder, salt, and sugar, and sift
together three times. Add butter. Combine egg, milk, and vanilla. Add to
flour mixture, stirring until all flour is dampened; then beat vigorously 1
minute. Melt 4 tablespoons butter in 8x8x2-inch pan or 8-inch skillet over
low flame. Add brown sugar and cook and stir until thoroughly mixed. On
this arrange pineapple wedges, and sprinkle nuts over top. Turn batter out
on contents of pan. Bake in moderate oven ( 350 degrees F. ) 50 minutes, or
until done. Loosen cake from sides of pan with spatula, Turn upside down on
dish with pineapple on top. Garnish with whipped cream, if desired. Other
fruits may be substituted for pineapple and nuts in this recipe. These
fruits include sliced apples, sliced peaches, cooked apricots or prunes, or
canned or fresh cherries, seeded.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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