Description
This is a delicious not too sweet treat, excellent with a mid afternoon cup of coffee or tea or even for a special breakfast. The moist gingerbread oat base combined with the sweet glazed pineapple that has slight lemon tang is a perfect match. Although the grated apple does not provide much flavour, its addition results in a moist and delicious product. —-recipe created by me for rsc #10!
Ingredients
- All-purpose Flour
- Quick Oats
- Baking Powder
- Baking Soda
- Cinnamon
- Ginger
- Allspice
- Margarine
- Brown Sugar
- Egg
- Molasses
- Skim Milk
- Apple
- Lemon Juice
- Golden Raisin
- Pineapple Rings
Instructions
- Spray an 8 round baking dish with cooking spray
- In a small saucepan or in a microwave safe bowl, combine the brown sugar and margarine
- Heat on low heat just until the margarine melts and the sugar starts to dissolve
- Add the lemon juice
- Pour into the bottom of the prepared 8 dish
- Place pineapple slices on top of the brown sugar mixture in a decorative manner
- You may cut a pineapple slice in 4 to fill in the smaller places
- Fill the middle holes of the pineapple slices with raisins
- Sprinkle the rest of the raisins over the pineapple
- Set dish aside
- In a medium bowl combine flour, oats, baking powder, baking soda, cinnamon, ginger, and allspice
- Set aside
- In a larger bowl, beat together margarine and brown sugar
- Whisk in the egg, molasses and milk
- Add the bowl of dry ingredients to the wet ingredients, stirring just until mixed
- Fold in the grated apple
- Bake at 350f for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean
- As soon as the cake is out of the oven, place a serving plate over the cake and turn the cake over
- Remove the dish
- If any pineapple pieces stick to the dish, gently place them back in their place