Pineapple Upside Down Gingerbread

[cappuccino]

TOPPING:

1 tbsp. butter or margarine

1/3 cup Fancy Molasses

1/4 cup sugar

6 slices pineapple

6 maraschino cherries

CAKE BATTER:

1/3 cup shortening

1/3 cup sugar

1/2 cup Fancy Molasses

1 1/2 cups sifted flour

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. each ginger and cinnamon

1/4 tsp. cloves

1/2 tsp. baking soda

1 egg

1/2 cup sour milk

Place butter in a 9" square pan or casserole dish, melt, add molasses and sugar. Over this arrange pineapple and cherries.

CAKE PART: Cream shortening, sugar and baking soda. Add Fancy Molasses. Stir in 1/4 of sifted dry ingredients. Beat in egg. Add remaining flour and sour milk alternately. Beat until smooth. Pour over pineapple and spread to corners. Bake at 350°F for 1 hour. Cool 10 minutes, turn out upside down.

Credit: www.newscanada.com