1 cn Pineapple slices; 20 oz
1/4 c Butter
2/3 c Brown sugar; packed
Maraschino cherries
1 1/2 c Flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/4 c Shortening
1 Egg
1 ts Lemon juice
1 ts Vanilla
1/4 ts Lemon zest; grated
Drain the pineapple, reserving 2 Tbsp liquid. Melt the butter in a
10-inch cast iron skillet. Stir in the brown sugar until blended.
Remove from the heat. Arrange the pineapple slices in the sugar
mixture. Place a cherry in the center of each slice.
Combine the flour, sugar, baking powder and the salt. Add the milk
and shortening; beat for 2 minutes. Add the egg, the reserved
pineapple juice, the lemon juice, vanilla and lemon zest. Beat for 2
minutes. Pour over the pineapple in the skillet, spreading the batter
evenly. Bake in a 350?F oven for 40 minutes. Cool on a wire rack for
5 minutes. Invert onto a serving platter. Serve warm.
** Washington Times – Food section – 26 July 1995 **
Yields
8 servings