2 cans of pineapple in syrup
1/4 cup of butter or margarine
2/3 cup of brown sugar or rapadura
16 halves of nuts
1 cup of all-purpose flour
3/4 cup of brown sugar
1 1/2 teaspoons of active dry yeast
1/4 cup of butter or margarine, at room temperature
1/2 cup of milk
1 egg
1 cup of whipped cream or
1/2 liter of vanilla ice cream
2 cans of pineapple in syrup
1/4 cup of butter or margarine
2/3 cup of brown sugar or rapadura
16 halves of nuts
1 cup of all-purpose flour
3/4 cup of brown sugar
1 1/2 teaspoons of active dry yeast
1/4 cup of butter or margarine, at room temperature
1/2 cup of milk
1 egg
1 cup of whipped cream or
1/2 liter of vanilla ice cream
Preheat the oven to 170°F
Drain the pineapple slices and reserve 2 tablespoons of syrup
Melt the butter or margarine in medium heat
Add the brown sugar and mix until dissolved
Pour into a 23cm diameter pan
Place eight pineapple slices, slightly overlapping, with one slice in the center
Fill the centers with half of the nuts
Place the remaining pineapple slices, cut into pieces, around the edge of the pan
Sprinkle the rest of the nuts
Sift together the flour, sugar, and yeast
Add the milk, butter or margarine, and beat with an electric mixer at maximum speed for 2 minutes, until smooth
Add the egg and pineapple syrup
Beat for another 2 minutes
Spread the cream over the pineapple, taking care not to dislodge the slices
Put in the oven and bake for 40-45 minutes, or until golden brown on top and firm to the touch
Let cool for at least 5 minutes
Beat the whipped cream until stiff
Gently loosen the sides of the cake
Place a tray over the pan
Turn, shake, and remove the pan
Serve the warm cake with whipped cream or vanilla ice cream or chocolate
Instead of nuts, you can place black cherries or maraschino cherries in the center of the pineapple slices
