Ingredients
4 Tablespoons brown sugar
3 Tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon cinnamon
6 pineapple slices (fresh or canned)
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup vegetable oil
2 teaspoons vanilla
1 Tablespoon lemon juice
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°. Coat 9″ pan with non-stick cooking spray.
Mix together brown sugar, 3 Tablespoons honey and cinnamon in a small saucepan. Heat until well blended. Pour into cake pan. Arrange pineapple slices on top of sauce. Set aside.
Combine flour, baking powder, baking soda and salt in bowl. Form a well in center of the flour mixture.
In another bowl, combine milk, honey, oil, vanilla and lemon juice. Add to well in flour mixture. Stir until just moistened.
Pour batter into cake pan. Bake 30 minutes, or until cake tester comes out clean. Remove from pan. Garnish with maraschino cherries. Serve warm.
Mix together brown sugar, 3 Tablespoons honey and cinnamon in a small saucepan. Heat until well blended. Pour into cake pan. Arrange pineapple slices on top of sauce. Set aside.
Combine flour, baking powder, baking soda and salt in bowl. Form a well in center of the flour mixture.
In another bowl, combine milk, honey, oil, vanilla and lemon juice. Add to well in flour mixture. Stir until just moistened.
Pour batter into cake pan. Bake 30 minutes, or until cake tester comes out clean. Remove from pan. Garnish with maraschino cherries. Serve warm.
