Pineapple Upside Down Gingerbread

Name: Pineapple Upside Down Gingerbread
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 13 cup molasses; 14 cup sugar; 6 slices pineapple; 6 maraschino cherries; 13 cup shortening; 13 cup sugar; 12 cup molasses; 1 12 cups sifted flour; 34 teaspoon salt; 34 teaspoon baking powder; 12 teaspoon ginger; 12 teaspoon cinnamon; 14 teaspoon clove; 12 teaspoon baking soda; 1 egg; 12 cup sour milk

17 ingredients

13 steps

Ingredients

1 tablespoon butter or 1 tablespoon margarine
13 cup molasses
14 cup sugar
6 slices pineapple
6 maraschino cherries
13 cup shortening
13 cup sugar
12 cup molasses
1 12 cups sifted flour
34 teaspoon salt
34 teaspoon baking powder
12 teaspoon ginger
12 teaspoon cinnamon
14 teaspoon clove
12 teaspoon baking soda
1 egg
12 cup sour milk

Directions

1

TOPPING:.
2

Place butter in a 9-inch square pan or casserole dish, melt, Add molasses and sugar.
3

Over this arrange pineapple and cherries.
4

CAKE PART:.
5

Cream shortening, sugar and baking soda.
6

Add molasses.
7

Stir in 1/4 of the sifted dry ingredients.
8

Beat in egg.
9

Add remaining flour and sour milk alternately.
10

Beat until smooth.
11

Pour over pineapple and spread to corners.
12

Bake at 350F for 1 hour.
13

Cool 10 minutes, turn upside down.