Report from South Kona

I’ve made this cake quite a few times , lots of fun to make , very very good . The lime makes it , I have never used the Pecans they are the traditional way to make it , but I never seem to remember them at the store . Cast Iron pan is a must , the amount of butter is up to you . Fresh Pineapple is the best , especially a white one , or a 20 oz can packed in its own juice . I like the chunks when using a can but the rings are ok . Just a little 1950s lol . I used to have this cake while staying in Mount Peace , Jamdown Rock ( old school name for Jamaica ) made by Miss Eta . Lynston Blacka Malcome’s Mom .

Here is the stuff 3/4 cups white sugar
1 1/3 cups flower
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
1/4 veg. oil
1 teaspoon vanilla
1 egg
1 lime rind grated
about a table spoon lime juice
I use about a stick of butter,
but you can get away with 1/2 stick .
1/2 cup of brown sugar
One fresh Pineapple or 20 oz can
Some Pecans , a hand full of so of you want.

Power up the Oven to 350 , Sift Flower, sugar, baking powder, and salt together. In a mixing bowel is a good idea . Put in the milk and oil, mix up about a minute or so . Next Vanilla , Lime rind and juice , egg and mix till just blended . Cast Iron Skillet warm , melt in the butter , sprinkle in the brown sugar evenly . Pineapple next and pecans if you are into them . Arrange them so they look cool then pour the batter over , even out and bake for about 45 minutes , cool for about 5 minutes . Then the best way you can flip over on to plate . I have a plate that just fits over the cast iron , I let it set a bit after flipping and tap the bottom of the pan a little , with some luck it drops out well . If some of the topping sticks just kind of put it back on . I like this cake even better the next day . Great with Espresso , Lattes , or a nice tea .