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Categories:
butter brown sugar pineapple juice pineapple maraschino cherries flour baking powder salt ground cloves ground cinnamon sugar egg milk vanilla walnuts cast iron skillet
Viewed: 62 - Published at: 8 years agoIngredients
- 14 tablespoons butter, melted
- 1 1/2 cups dark brown sugar
- 1/2 cup pineapple juice
- 12 ounces pineapple rings
- 5 to 10 maraschino cherries
- 1 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup walnuts, chopped
- Special equipment: 8-inch cast iron skillet
Method
- Heat oven to 400 degrees F.
- In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice.
- Simmer for a few minutes until sugar dissolves then remove from heat.
- Arrange pineapple slices and cherries in sugar glaze filling in spaces with cherries.
- In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar.
- In a smaller bowl whisk egg, milk, vanilla and remaining butter.
- Pour wet ingredients over dry and blend until just combined, fold in walnuts.
- Pour cake batter into the cast iron skillet.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Let rest for 5 minutes before turning out onto a platter.
