1 (8 1/4 oz.) can pineapple chunks
Streusel Topping (see below)
1/4 c. soft butter
1/3 c. sugar
1 lg. egg
1 tsp. vanilla
1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. mace
1/3 c. milk
1/3 c. raspberry jam

Drain pineapple well. Pat dry on paper towel. Prepare Streusel Topping. Cream butter, sugar, egg and vanilla together well (batter will appear curdled). Resift flour with baking powder, salt and mace. Blend into creamed mixture alternately with milk, beginning and ending with flour. Stir in drained pineapple.

Turn into greased and floured 8 inch round layer cake pan and spread level. Dot raspberry jam over top, swirl through batter with spatula. Sprinkle with Streusel. Bake in center of moderately hot oven (375) about 30 minutes, just until cake tests done. Serve warm or cold, cut into wedges. Serves 6.

STREUSEL TOPPING:

2 tbsp. flour
1 tbsp. brown sugar
1 tbsp. butter
1/8 tsp. cinnamon

Blend together until crumbly.