Sunday, July 5, 2009

Pineapple Upside-Down Cake

2 tbl. butter
1/2 cup brown sugar
1 can of pineapple slices in own juice (there will be leftovers)
4 maraschino cherries
1/3 cup pecan halves

1/3 cup shortening
1 - 1/4 cups sifted flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt

1/2 cup juice from pineapple
1/2 tsp. grated lemon peel
1 egg

Melt butter in an 8" x 8" square pan. Add 1/2 cup brown sugar. Halve 4 pineapple slices; place them in the sugar mixture. Halve 4 cherries, place one piece in the center of each pineapple slice. Sprinkle with pecan halves. 

Stir shortening to soften. Sift flour, 1/2 cup sugar, baking powder, and salt. Add the pineapple juice, lemon peel, and egg. Mix until all flour is dampened, then beat vigorously for 2 minutes. Pour batter over pineapple. 

Bake at 350˚ for 30 to 35 minutes or until done. Let stand for 10 minutes, then invert on plate and serve when cool. 

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