Pineapple Upside-Down Gingerbread

3 tablespoons butter
4 tablespoons plus 6 tablespoons brown sugar
4 pineapple slices
8 maraschino cherries
6 tablespoons butter, melted
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup molasses
1/2 cup hot water

Heat the oven to 350 degrees F.

Melt butter in 8-inch square metal baking pan. Add 4 tablespoons brown sugar and mix to combine. Place drained pineapple slices and cherries in a design on the sugar mixture in the pan.

Stir together the melted butter and the remaining 6 tablespoons brown sugar. Add the egg and beat well.

Mix together the flour, baking soda, spices and salt. Combine molasses and water. Add alternately with dry ingredients to the butter mixture. Pour the batter over fruit in the pan.

Bake for 45 to 50 minutes. Let stand 5 minutes.

Makes about 9 servings.