Juice-pack crushed pineapple (drained measure) reserve juice
3/4 Tasse
coconut shredded
4
Maraschino cherries chopped
Cake
2
eggs
3/4 Tasse
C and H Granulated Sugar
1/2 Tasse
Reserved pineapple juice
1 Teelöffel
vanilla
1 1/4 Tasse
all-purpose flour
1 Teelöffel
baking powder
1/2 Teelöffel
salt
die Zubereitung:
Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch cake. 8 servings.
Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
