Pineapple-Cranberry Spice Cake

 

Ingredients:

8

Tbl

Butter

1

Cup

Sugar

8

Oz

Peeled And Cored Fresh Pineapple

1

Cup

Fresh Or Thawed Frozen Cranberries

1-1/4

Cup

All Purpose Flour

1-1/2

Tsp

Baking Powder

1

Tsp

Ground Coriander

Tsp

Ground Nutmeg

Tsp

Salt

1-1/2

Tsp

Grated Lemon Peel

1

 

Large Egg

1

Tsp

Vanilla

Cup

Milk

Directions:

Preheat oven to 350. Lightly butter a 9 round cake pan. Cut 2 tablespoons butter into chunks and drop evenly over pan bottom. Sprinkle evenly with cup sugar.

Cut pineapple crosswise into four thick rings. Lay pineapple rings in a single layer over sugar. Sprinkle cranberries in spaces around rings and in centers.

In a small bowl, whisk together flour, baking powder, coriander, nutmeg, and salt.

In a large bowl, with an electric mixer on medium-high speed, beat remaining 6 tablespoons butter, cup sugar and the lemon peel until blended. Add the egg and vanilla, beat until well blended. Pour over fruit in pan. Bake for 40-45 minutes, or until a tester inserted in center comes out clean (not touching fruit). Let cool on a rack about 15 minutes. Cut around pan sides. Set a platter over pan and, holding both together, invert cake onto platter. Carefully remove pan. Serve warm.

 

Yields

6-8 servings

 

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