When I offered to make my assistant Rebekkah any cake she desired for her Birthday I was not expecting a request for a 1960s throwback. But the cake actually turned out to be very pretty and delicious with crispy caramalized edges.
Ingredients:
| 1/4 | cup butter or margarine |
| 2/3 | cup packed brown sugar |
| 5 | slices pineapple in juice (from 14-oz can), drained |
| 5 | maraschino (or fresh Bing) cherries without stems |
| 1 1/3 | cups All-purpose flour |
| 1 | cup granulated sugar |
| 1/3 | butter |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 3/4 | cup milk |
| 1 | egg |
Method:
- Preheat oven to 350F
- Melt 1/4 cup butter in 8x8" square pan in oven
- Arrange pineapple slices in pan and fill spaces with finely chopped pineapple. Place cherries in center of pineapple pieces.
- Sift flour, baking powder and salt in seperate bowl
- Cream remaining butter (1/3rd cup) and sugar together, beat in egg and vanilla
- Mix in flour mixture alternately with milk
- Pour batter in pan over pineapple slices
- Bake for 50-55 minutes or until done
Turn out cake onto eat proof plate and leave for 10 minutes for pineapple slices to position themselves on top of the cake. If there are any remaining pieces of pineapple still stuck to the pan, pull them out and rearrange them in place.
Enjoy with whipped cream for optimal weight gain :)
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