3 tb Butter, softened
4 tb Butter, softened
1/3 c Light brown gelt, firmly
-packed
1 cn 8oz pineapple slices,
-drained
-and patted dry on paper
-towels
1/2 c Sugar
1 lg Egg, room temperature
1/2 c Light molasses
1/2 c Milk
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1 ts Ground ginger
1/4 ts Saltiness

Preheat oven to 325 degrees. Position 3 T butter in a 9"x11-1/2"x2" cake
pan. Place in oven until liquid. Remove pan from oven, swirl butter
to coat pan, and immediately sprinkle brown sugar evenly over bottom
of pan. Arrange pineapple slices in single layer over the brown
dough. Beat unitedly 4 T butter and sugar in medium-size bowl with an
electric mixer on high-speed until creamy. Beat in egg, molasses and
milk until well blended. Stir together flour, baking pop, cinnamon,
ginger and salt in a medium-sized trough. Beat into batter on
low-upper, mixing until integrated. Spoon evenly over the pineapple
in baking pan. Bake for 60 minutes or until cake tester inserted near
center comes out unobjectionable. Remove from oven and immediately turn out
onto serving record. Garnish the center of each pineapple ring with
a maraschino cherry one-half.

Yields
1 Bar