Dec 14 2007
Pineapple Upside Down Gingerbread
TOPPING:
1 tbsp. butter or margarine
1/3 cup Fancy Molasses
1/4 cup sugar
6 slices pineapple
6 maraschino cherries
CAKE BATTER:
1/3 cup shortening
1/3 cup sugar
1/2 cup Fancy Molasses
1 1/2 cups sifted flour
3/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. each ginger and cinnamon
1/4 tsp. cloves
1/2 tsp. baking soda
1 egg
1/2 cup sour milk
Place butter in a 9″ square pan or casserole dish, melt, add molasses and sugar. Over this arrange pineapple and cherries.
CAKE PART: Cream shortening, sugar and baking soda. Add Fancy Molasses. Stir in 1/4 of sifted dry ingredients. Beat in egg. Add remaining flour and sour milk alternately. Beat until smooth. Pour over pineapple and spread to corners. Bake at 350°F for 1 hour. Cool 10 minutes, turn out upside down.
Credit: www.newscanada.com
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