_Topping_
1 tablespoon butter _or_ margarine
⅓ cup GRANDMA’S MOLASSES
¼ cup sugar
6 slices pineapple
6 maraschino cherries
_Cake Batter_
1½ cups sifted enriched flour
¾ teaspoon salt
¾ teaspoon double-acting _or_ 1¼ teaspoons cream of tartar baking
powder
½ teaspoon each, ginger and cinnamon
¼ teaspoon cloves
⅓ cup shortening
⅓ cup sugar
½ teaspoon soda
½ cup GRANDMA’S MOLASSES
1 egg
½ cup sour milk
Heat oven to 350° F. (moderate). Melt butter or margarine in 8×8×2-inch
pan. Stir in molasses and sugar; heat just to boiling point. Over this,
arrange pineapple and cherries; set aside. _TO MIX CAKE_: Sift together
first six ingredients. Cream shortening, sugar, and soda. Add molasses.
Stir in ¼ cup flour mixture. Beat in egg. Add sour milk alternately with
remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Pour
batter in pan over pineapple and cherries; spread to sides and corners.
Bake 1 hour or until done. Cool 15 to 20 minutes before removing from
pan.
YIELD: 9 servings.
_Pear Upside Down Gingerbread_: Replace pineapple with pear halves.