3 tb Butter, softened
4 tb Butter, softened
1/3 c Light brown sugar, firmly
-packed
1 cn 8oz pineapple slices,
-drained
-and patted dry on paper
-towels
1/2 c Sugar
1 lg Egg, room temperature
1/2 c Light molasses
1/2 c Milk
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1 ts Ground ginger
1/4 ts Salt
Preheat oven to 325 degrees. Place 3 T butter in a 9″x11-1/2″x2″ cake pan.
Place in oven until melted. Remove pan from oven, swirl butter to coat pan,
and immediately sprinkle brown sugar evenly over bottom of pan. Arrange
pineapple slices in single layer over the brown sugar. Beat together 4 T
butter and sugar in medium-size bowl with an electric mixer on high-speed
until creamy. Beat in egg, molasses and milk until well blended. Stir
together flour, baking soda, cinnamon, ginger and salt in a medium-sized
bowl. Beat into batter on low-speed, mixing until incorporated. Spoon
evenly over the pineapple in baking pan. Bake for 60 minutes or until cake
tester inserted near center comes out clean. Remove from oven and
immediately turn out onto serving platter. Garnish the center of each
pineapple ring with a maraschino cherry half.
From
Yields
1 Cake