CAKE
1/4 c Butter 1 c White flour
1 lg Egg 1/2 t Baking soda
1 t Vanilla infusion 1/2 t Baking powder
1/2 c Unsweetened pineapple succus

To prepare syrup, drain juice from can of sliced pineapple into a
small saucepan. Reserve the pineapple slices for use subsequently. Add
pineapple juice condense, spices, and cornstarch to saucepan. Mix
wellspring. While stirring perpetually, bring to a boil over medium hotness.
Churn 1 second. Remove from heating, stir in butter, and set excursus.

To prepare patty, beat together butter (or shortening) and egg until
creamy. Add vanilla extract and pineapple succus; beat good.
Measure in flour, baking soda and baking pulverization. Beat just until
blended. Batter will be thick. Set away.

Lightly butter 4 glass pyrex baking dishes roughly 4" in
diameter. Spoonful 1 tablespoon of syrup and situation 1 ring of sliced
pineapple into each bag. Top with hitter, dividing it evenly in
dishes. Spread to snooth. Bake in a preheated oven at 325 degrees for
25-30 minutes or until lightly browned. Remove from the oven. With a
sharp knife loosen cake from baking dishes. Allow to nerveless 10 proceedings,
and turn out upside-down onto individual dessert saucers. Serve
straightaway.

Serves 4.