1 1/2 c Brown sugar
2 ts Cinnamon
1/4 ts Ginger
1/4 c Walnuts chopped
1/4 c Macadamia nuts chopped
1/2 c Bread crumbs
1 c Sugar
1/2 c Butter
1/2 c Vegetable shortening
2 Eggs
1 ts Vanilla
3 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Herman
8 1/2 oz Crushed pineapple well
-drained
1/4 c Rum
1/2 c Melted butter
In medium bowl, combine brown sugar, cinnamon, ginger, walnuts, macadamia
nuts and bread crumbs; mix well and set aside. In large bowl of electric
mixer, cream together sugar, butter and vegetable shortening. Add eggs and
vanilla and beat until light and fluffy. Add flour, baking powder, salt
and Herman; beat until smooth. Spoon half the batter into a well-greased
and floured 9 x 13 x 2 inch baking pan. Spoon half the reserved brown
sugar mixture over the batter and sprinkle with pineapple. Smooth the
remaining batter over the top and sprinkle with the remaining brown sugar
mixture. Sprinkle with rum and pour melted butter over all. Bake at 375x
F. for 25 to 30 minutes, until cake is puffed and browned. Cool several
minutes before serving, but serve warm. Serves 12 to 15.
Yields
1 Servings
