Title: Pineapple Cake
Categories: None
Yield: 1 Servings

3 tb Butter
3 Eggs
1 c Sugar
1 ts Baking powder
1 c Flour; (all purpose)
1/4 c Milk
1 pn Salt
1 cn (8 1/2 oz) pineapple pieces

----------------------------------TOPPING----------------------------------
3/4 c Milk
2 oz Butter
1/2 c Sugar

(OR WONDERFUL WITH EITHER CANNED APPLES, PEACHES, GOOSEBERRIES)

Cream butter and sugar. Add eggs, one at a time and beat well. Add sifted
flour and milk, salt and baking powder. Mixture should be fairly soft.

Grease a pie dish and place well-drained pineapple pieces on the bottom.
Pour mixture over.

Bake 180 C (or 350 F) for between 35 - 40 minutes.

As soon as cake comes out of the oven, pour on a mixture of topping
ingredients which have been boiled together.

I always prick the surface of the cake with a fork, so that the sauce can
penetrate really well.
Posted to JEWISH-FOOD digest by "nicole kirshenbaum"
on May 22, 1998