|KLOTZ FAMILY RECIPES: GRAMMA MOORE|
From Martha Moore.
Combine butter and brown sugar in an 8-inch square pan. Arrange pineapples and cherries on top.
Blend shortening and sugar, creaming until light and fluffy. Beat in molasses. Stir in egg; add water.
Sift together remaining ingredients. Add all at once, beating until smooth. Pour batter over pineapple.
Bake in a moderate oven (350º) 40 minutes.
Turn the pan upside down on a plate. Leave the pan over the cake 1 minute or so to allow syrup to drain onto cake.
Source: Grace's recipe file