We are one full week into 2014! So, how’s it going for you?
While it feels like it’s been busy, it’s also not been..if that makes any sense at all. Ringing in the new year was a fairly quite event as is most years.
The 2nd day of the new year was a shopping day! Here in Japan, New Year is a big deal. I’m talking like our Black Friday kind of big deal, except that the Japanese are kinder, gentler people and it’s different in the fact that people are not nutty,lol.
So you go out and purchase “Lucky Bags”, know as: Fukubukuro, 福袋, lucky bag, mystery bag. essentially you go to your favorite stores and there are bags stuffed with mostly items you have no idea but it’s good stuff hidden in that bag and normally such bags start at 1000Y or around $11 USD.
Yes, we shopped and got stuff for us and for our furchildren. It’s a lot of fun. I kind of relate them to grab bags. Good stuff too!
Anywho, this is a baking blog, right?? Onto the cake! I have never made this kind of cake before. I’ve never even tasted one before now. I am thinking I will have to make them more often. Very easy but so pretty and delicious.
If you could, I would recommend using a fresh pineapple and chopping it yourself but I know that is not always possibly, certainly not for me here but I would have preferred to. My husband loved the cake and I thought it was so delicious and moist. Go bake one!
- Ingredients For Topping :
- 7 Slices of Canned or Fresh Pineapple (drained)
- 7 Maraschino Cherries or Candied Cherries
- 5 Tablespoons of Unsalted Butter
- 5 Tablespoons of Brown Sugar
- ~
- Ingredients For Cake :
- ¾ Cup Sugar
- 1½ Sticks Unsalted Butter (3/4 cup)
- 3 Eggs
- 2¼ Cups Flour
- 1½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla
- ¼ Cup Pineapple Juice (from the canned pineapple)
- Pre-heat to 350 degree F. Grease an 9" round cake pan. Prepare the topping by melting the butter in the microwave oven and pour it into the baking pan.
- Sprinkle the brown sugar on top of the butter and then arrange the pineapple slices over the brown sugar. Place the cherry in the center of each pineapple slice. Set aside.
- Sift together flour, baking powder and salt. Set aside.
- Cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- Add the flour mixture in three parts alternately with the pineapple juice, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
- Bake cake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
