Pineapple Upside-Down Gingerbread

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Pineapple Upside- Down Gingerbread<

Ingredients:

Topping
  • 1 tbsp butter or margarine
  • 1/3 cup Fancy Molasses
  • ¼ cup sugar
  • 6 slices pineapple
  • 6 maraschino cherries
Cake batter:
  • 1/3 cup shortening
  • 1/3 cup sugar
  • ½ cup Fancy Molasses
  • 1½ cups sifted flour
  • ¾ tsp salt
  • ¾ tsp baking powder
  • ½ tsp each ginger, cinnamon, and baking soda
  • ¼ tsp cloves
  • 1 egg
  • ½ cup sour milk

Directions:

Topping:
  1. Place butter in a 9" square pan or casserole dish and melt, then add 1/3 cup of molasses and ¼ cup of sugar. Over this arrange pineapple and cherries
Cake Batter:
  1. Cream shortening, 1/3 cup of sugar and baking soda, then add ½ cup of Fancy Molasses. Combine and sift dry remaining dry ingredients, then stir ¼ of this info shortening and molasses mixture. Beat in egg. Add remaining sifted dry ingredients and sour milk alternately. Beat until smooth. Pour over pineapple and spread to corners.
  2. Bake at 350°F for 1 hour. Cool 10 minutes, turn out upside down.

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