Marion (Nana) said this cake was a favorite of Bob (Dad) from WWII. It helped their food ration coupons last longer.
- 3 tbsp.butter
- 1/2 cup brown sugar
- 4 slices pineapple
- 1/2 cup syrup from pineapple slices.
- Maraschino cherries or walnuts
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 1 tsp.vanilla
- 1-1/4 cups sifted flour
- 1/4 tsp.salt
- 1-1/2 tsp.baking powder
Topping: Melt butter in 8 x 8" baking pan, sprinkle with brown sugar. Arrange over the sugar the pineapple, with halves of cherries or walnuts arranged in centers.
Cake batter: Preheat oven to 350°. Gradually add sugar to shortening, creaming until fluffy. Add egg and vanilla and beat well. Add alternately small amounts of sifted dry ingredients and pineapple syrup, beating smooth after each addition. Spread batter over pineapple slice topping (above) and bake 50 to 60 minutes. Let stand 5 minutes, then turn out onto plate. Serves 6 or 8.