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Gingerbread Upside Down Cake


20-oz can pineapple slices, drained
1/2 cup reserved pineapple syrup
1/2 cup butter, softened
1 cup brown sugar
10 maraschino cherries
1 egg
1/2 cup molasses
1 1/2 cups flour
1 teaspon baking soda
1 teasoon ground ginger
1/2 teaspoon ground cinnamon

Melt 1/4 cup butter in a 10 inch oven proof skillet. Blend in 1/2 cup sugar. Remove from heat.

Arrange pineapple in skillet. Place a cherry in center of each ring.

Cream remaining butter and sugar until light and fluffy. Beat in egg and molasses. Combine remaining ingredients.

Bring reserved pineapple syrup to a boil. Add flour mixture to creamed mixture alternately with hot syrup. Pour batter over pineapple.

Bake in 350F oven for 30 to 40 minutes until cake tests done. Cool in skillet 5 minutes; invert onto serving plate.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.