Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Add-Your-Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 


Ethnic Recipes
Afghan Recipes
African Recipes
American Recipes
Bukhari Recipes
Egyptian Recipes
Greek Recipes
Hungarian Recipes
Iraqi Recipes
Italian Recipes
Jewish Recipes
Kurdish Recipes
Lebanese Recipes
Middle Eastern Recipes
Moroccan Recipes
Persian Recipes
Romanian Recipes
Thanksgiving Recipes
Turkish Recipes
Yemenite Recipes


Category Recipes
Healthy
Vegetarian
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

 

Print your recipe and enjoy cooking!


Search for Recipes

 






















Print   

Ingredients:


Menorah Topping:

* 3 tbsp unsalted margarine
* ½ cup firmly packed brown sugar
* 1can (20 ounces)
* pineapple spears, drained, reserve the juice
* 9 maraschino cherries

Cake Batter:

* 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


Directions:


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.

Variation:

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.



Source:

Print   



Google


Search for more Recipes...


   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup

food from
turkey breast
cook turkey
food recipes
food traditional

recipes
cake recipes
turkey
soup recipes
easy recipes

recipes pasta
food
chicken recipes
recipes for chicken
bread recipes

More Tags ....