Triple ginger pineapple cake 
Serves 10 

For topping: 
4 tablespoons butter 
1/3 cup packed brown sugar 
2 1/2 cups diced fresh pineapple 
3 tablespoons diced crystallized ginger 
Forcake: 
1 1/2 cups flour 
3 teaspoons ground ginger 
2 teaspoons baking powder 
1/4 teaspoon salt 
1 stick (4 ounces) butter 
3/4 cup sugar 
2 tablespoons grated fresh ginger 
2 egg yolks 
1 teaspoon vanilla extract 
1/2 cup milk 
2 egg whites 

To make topping: Butter a 9-inch, round, non-stick cake pan. Melt 
butter and brown sugar in bottom of cake pan. Combine pineapple and 
crystallized ginger in a bowl and place on top of melted butter and 
sugar in an even layer. 

To make cake: Preheat oven to 350 degrees. Mix flour, ginger, baking 
powder and salt together. Cream butter, sugar and grated fresh 
ginger 
together in a bowl until light, about 2 minutes. Add egg yolks to 
butter-sugar mixture, one at a time, beating well after each 
addition. Add vanilla and mix well. Using a large rubber spatula, 
stir in milk alternately with dry ingredients, folding well after 
each addition. 

Beat egg whites until stiff and peaks hold their shape. Fold whites 
into cake batter. Spread batter over fruit and bake until a 
toothpick 
inserted into center comes out clean, 40-50 minutes. Remove from 
oven 
and let sit for 10 minutes. Run a small knife around edge of pan. 
Place a large serving plate on top and invert cake onto plate. 

Per serving: 341 calories, 4g protein, 16g fat (9g saturated), 47g 
carbohydrate, 325mg sodium, 82mg cholesterol, 1g dietary fiber. 

Source: Joanne Weir, ``Weir Cooking in the City'' 







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