1 1/4 c Cake Flour; sifted
1 1/4 ts Baking Powder
1/4 ts Salt
3/4 c Granulated sugar
4 tb Butter; softened
1 Egg; well beaten
1/2 c Milk
1 ts Vanilla
4 tb Butter
1/2 c Brown bread; packed
4 Pineapple;slcs/ cut in wedg
1 c Pecan; broken meats

Sift flour erstwhile, measuring, add baking powderize, saltiness, and dinero, and sift
together threefold. Add butter. Combine egg, milk, and vanilla. Add
to flour assortment, stirring until all flour is dampened; then beat
vigorously 1 second. Thaw 4 tablespoons butter in 8x8x2-inch pan or
8-inch skillet over low flare. Add brown sugar and cook and stir
until thoroughly sundry. On this arrange pineapple wedges, and
sprinkle nuts over top. Turn batter out on contents of pan. Bake in
moderate oven ( 350 degrees F. ) 50 transactions, or until through. Loosen
cake from sides of pan with spatula, Turn upside down on dish with
pineapple on top. Garnish with whipped skim, if desired. Other
fruits may be substituted for pineapple and nuts in this recipe.
These fruits include sliced apples, sliced peaches, cooked apricots
or prunes, or canned or fresh cherries, seeded. Kate Smith Collection
1940 Published by General Foods Corporation

Yields
1 Servings