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Pineapple Upside Down Gingerbread

Contributed by: News Canada


  • Topping:

    • 1 tbsp. butter or margarine
    • 1/3 cup Fancy Molasses
    • 1/4 cup sugar
    • 6 slices pineapple
    • 6 maraschino cherries

    Pineapple Upside Down Gingerbread

  • 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.



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