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Ингредиенты
- 1/4 c. Unsalted butter, (1/2 stick)
- 2/3 c. Golden sugar, (packed)
- 2 can Pineapple chunks in heavy syrup, liquid removed, patted dry with paper towels (20-oz)
- 2 c. All purpose flour
- 1 Tbsp. Unsweetened cocoa pwdr
- 1Â 1/2 tsp Grnd ginger
- 1 tsp Grnd cinnamon
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1/2 tsp Grnd nutmeg
- 1/2 tsp Grnd cloves
- 3/4 c. Mild-flavored, (light) molasses
- 1/2 c. Golden sugar, (packed)
- 1/2 c. Unsalted butter, melted (1 stick)
- 2 lrg Large eggs
- 1 tsp Vanilla extract
- 3/4 c. Whole lowfat milk
- 2 Tbsp. Chopped crystallized ginger
- 1 c. Whipping cream, beaten to soft peaks
Инструкции
- For topping: Preheat oven to 350F. Heat 1/4 c. butter in 10-inch-diameter cast-iron skillet or possibly other heavy ovenproof skillet (preferably nonstick)
- over medium heat. Add in 2/3 c. brown sugar and stir till mix begins to create thick mass, about 4 min. Continue cooking, without stirring, till butter mix spreads and covers bottom of skillet and bubbles appear all over surface, about 6 min longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mix in skillet.
- For cake: Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden sugar, melted butter, Large eggs and vanilla extract in large bowl till well blended, about 2 min. Add in half of dry ingredients, then whole lowfat milk, then remaining half of dry ingredients, beating till well blended after each addition. Beat in crystallized ginger. Spread batter proportionately over pineapple in skillet.
- Bake cake till tester inserted into center comes out clean, about 40 min. Cold cake in skillet 5 min. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cold cake at least 1 hour. Serve slightly hot or possibly at room temperature with whipped cream.
- Makes 8 to 10 servings.
