* 3 tbsp unsalted margarine
* ½ cup firmly packed brown sugar
* 1can (20 ounces)
* pineapple spears, drained, reserve the juice
* 9 maraschino cherries
* ¹/³ cup solid white vegetable shortening
* ½ cup sugar
* 1 egg (graded large)
* 1 tsp vanilla extract
* ½ tsp lemon rind
* 1½ cups sifted all-purpose flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* ½ cup reserved pineapple juice
Melt the margarine in a 9-inch-square pan. Add the brown sugar. Pat the mixture evenly over the bottom of the cake pan. Using the pineapple spears and cherries, arrange a menorah design on the brown sugar. Place 2 spears end to end across the pan for the menorah base. Then place a single spear in the center of the base at a right angle to it; this will be the shamash (the "servant" candle with which the others are lighted). Cut 8 pineapple spears one inch shorter than the shamash. Position these parallel to the shamash, 4 on either side, to represent the candles. Under the shamash spear and under the base, place 2 half-pieces of pineapple spear side by side; these are the menorah stand. Two more half-pieces may be placed end-to-end under the stand. Place a cherry over each vertical spear to represent the flames.
Preheat the oven to 375 degrees F.
Now prepare the cake batter. In a medium-sized mixing bowl, cream the shortening. Gradually add the sugar. Beat until light and fluffy. Add the egg, vanilla, and lemon rind.
Into a bowl, sift together the dry ingredients. Alternately add the dry ingredients and the pinapple juice to the creamed mixture, beating after each addition until blended and smooth.
Carefully spoon the batter over the menorah topping in the pan. Bake for 45 minutes, until the top springs back when lightly pressed. let the cake cool in the pan for 5 to 10 minutes. Invert it onto a serving dish. Allow 2-3 minutes before removing the pan.
For a shortcut, prepare the batter from a white or yellow cake mix (you will only need half of a regular-size package). Spoon this over the menorah topping.