⅓ cup shortening
⅓ cup sugar
½ teaspoon soda
½ cup GRANDMA’S MOLASSES
1 egg
½ cup sour milk
Heat oven to 350° F. (moderate). Melt butter or margarine in 8×8×2-inch pan. Stir in molasses and sugar; heat just to boiling point. Over this, arrange pineapple and cherries; set aside. TO MIX CAKE: Sift together first six ingredients. Cream shortening, sugar, and soda. Add molasses. Stir in ¼ cup flour mixture. Beat in egg. Add sour milk alternately with remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Pour batter in pan over pineapple and cherries; spread to sides and corners. Bake 1 hour or until done. Cool 15 to 20 minutes before removing from pan.
YIELD: 9 servings.
Pear Upside Down Gingerbread: Replace pineapple with pear halves.