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1/3 c. packed light brown sugar
1 16 oz. can pineapple slices, drained (reserve juice)
4 maraschino cherries, cut in half
lVt c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
legg
1/3 c. oil ,
1/2 c. reserved pineapple juice
1/2 tsp. each vanilla and almond flavoring
1. Cut 2 circles of waxed paper to fit bottom of a glass 8-inch round layer cake pan. Place paper in pan.
2. Place margarine on top of waxed paper liner. Microwave on high 45 seconds, or until melted. Sprinkle brown sugar over margarine. Arrange 7 pineapple slices on top of sugar mixture. Decorate centers of slices with cherries.
3. Place flour, sugar, baking powder, and salt in a medium mixing bowl. Blend together egg, oil, pineapple juice, and flavorings. Pour into dry ingredients and use a wooden spoon to blend. Pour batter over pineapple slices. Microwave on medium for 5 minutes, rotating dish once. Microwave on high 4 to 4 Vi minutes, rotating dish twice. When done, toothpick will come out clean when stuck in cake. Let cake stand in pan 5 minutes. Invert on serving platter. Makes 7 servings.
Reader’s Exchange
We have been asked by readers to provide a reader’s exchange. Do you have something that you would like to share or have you been looking for a recipe and not been able to fiiyn it? A reader has requested two such recipes. One is for a New York Deli Kosher Dill Pickle that is crisp and flavored with garlic. The other recipe is for Pickled Tomatoes (she remembers her grandmother making these). Can you help us? If so, please call at 675-3619 or send your recipes to Sandra Richardson, Rappahannock Extension Service, P.O. Box 119, Washington, VA 22747.
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