Pineapple Upside Down Gingerbread
Contributed by: News Canada
Ingredients:
- 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
Directions:
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.
