Pineapple Pudding Cake

Name: Pineapple Pudding Cake
Ingredients: 1 1/4 cups all-purpose flour; 1 tablespoon active dry yeast; 4 tablespoons unsalted butter or margarine; 1/2 cup granulated sugar; 1/2 cup milk; 1/4 cup maraschino cherry preserves, chopped; 1 cup pineapple juice, drained and finely chopped (reserve the juices); 3/4 cup confectioners' sugar; whipped cream

1
1 1/4 cups all-purpose flour
2
1 tablespoon active dry yeast
3
4 tablespoons unsalted butter or margarine
4
1/2 cup granulated sugar
5
1/2 cup milk
6
1/4 cup maraschino cherry preserves, chopped
7
1 cup pineapple juice, drained and finely chopped (reserve the juices)
8
3/4 cup confectioners' sugar
9
whipped cream

Ingredients

1
1 1/4 cups all-purpose flour
2
1 tablespoon active dry yeast
3
4 tablespoons unsalted butter or margarine
4
1/2 cup granulated sugar
5
1/2 cup milk
6
1/4 cup maraschino cherry preserves, chopped
7
1 cup pineapple juice, drained and finely chopped (reserve the juices)
8
3/4 cup confectioners' sugar
9
whipped cream

Directions

1
Mix flour with yeast
2
Beat butter or margarine and gradually add granulated sugar, beating well
3
Add dry ingredients alternately with milk, beating well
4
Pour into a greased 21 cm diameter cake pan
5
Dust with maraschino cherry preserves and pineapple
6
Dust the top with confectioners' sugar, using 3/4 cup of the pineapple juice reserved earlier
7
Bake in a moderate oven (170°C) for about 1 hour
8
Serve warm with whipped cream or chantilly cream, if desired.