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1/3 cup shortening 75 mL
3/4 cup sugar 175 mL
1 egg 1
1 tsp vanilla 5 mL
1 3/4 cups all-purpose flour 400 mL
3 tsp baking powder 15 mL
1/2 tsp salt 2 mL
3/4 cup milk 175 mL
3 tbsp butter 45 mL
1/2 cup lightly packed brown sugar 125 mL
8 or 9 pineapple rings 8 or 9
8 maraschino cherries 8
Cream together shortening and sugar. Add egg and vanilla.
Sift together flour, baking powder and salt.
Add to creamed mixture alternately with milk. Beat well after each addition.
Melt in a 8-in/20 cm square baking pan butter, sprinkle with the brown sugar, place pineapple rings over the sugar mixture. Fill centres with the cherries.
Pour the cake mixture over the fruit and bake in preheated 350°F/180°C oven for 40 to 50 minutes.
Invert at once on a serving plate. Serve warm with cream or a sauce if desired.
3/4 cup sugar 175 mL
1 egg 1
1 tsp vanilla 5 mL
1 3/4 cups all-purpose flour 400 mL
3 tsp baking powder 15 mL
1/2 tsp salt 2 mL
3/4 cup milk 175 mL
3 tbsp butter 45 mL
1/2 cup lightly packed brown sugar 125 mL
8 or 9 pineapple rings 8 or 9
8 maraschino cherries 8
Cream together shortening and sugar. Add egg and vanilla.
Sift together flour, baking powder and salt.
Add to creamed mixture alternately with milk. Beat well after each addition.
Melt in a 8-in/20 cm square baking pan butter, sprinkle with the brown sugar, place pineapple rings over the sugar mixture. Fill centres with the cherries.
Pour the cake mixture over the fruit and bake in preheated 350°F/180°C oven for 40 to 50 minutes.
Invert at once on a serving plate. Serve warm with cream or a sauce if desired.