When I was a kid, my mom used to make this cake. Now that mom is gone, it is Adele who took over and makes this great cake for us when we go to Chicoutimi.
Ingredients:
- 125 ml butter
- 15 ml water
- 500 ml dark brown sugar
- 1 can of sliced pineapple
- 75 ml nuts (pecan or hazelnut)
- Maraschinno cherries
- 125 ml butter
- 250 ml powder sugar
- 3 eggs
- 600 ml cake flour
- 20 ml baking powder
- 2 ml salt
- 200 ml milk
- 10 ml vanilla
Method:
- Preheat oven to 3750 F
- Melt butter in a pan
- Add brown sugar and water, stirring until sugar melted
- Pour into a rectangular pan (14X9X2 inches)
- Place the pineapple slices on top and add a cherry (upside down) in the hole of each pineapple slices, then add the nuts
- In a bowl, cream the butter and sugar
- While beating, add the eggs, one at a time
- In another bowl, sift the flour, baking powder and salt together
- Add the flour to the butter/eggs mix, alternating with the milk
- Add the vanilla and pour the batter over the pineapples
- Bake at 3750 F for about 45 minutes
- Remove from the oven and turn the cake upside down on a serving dish.
