The pineapple is a symbol of welcome and hospitality.
------------------------------------------------------------------------------- PINEAPPLE-CHILE MARGARITA

Serves 4 to 6

Ingredients
1 cup fresh pineapple juice
1/2 Fresno chile
5 ounces Hornitos tequila
Kosher salt, for rim (optional)

Method
Place ingredients in a blender and blend until smooth. Serve over ice.

Serves 6

Topping: Ingredients
1/2 cup unsalted butter
1/2 cup plus 3 tablespoons packed dark brown sugar
2 cups diced fresh pineapple

Method for topping
In a small saucepan, melt butter with brown sugar over medium-high heat.
Stir until smooth, and pour into cake pan. Allow to cool slightly.
Sprinkle diced pineapple over and set aside.

Cake ingredients
1/2 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
1/3 cup sour cream
1 teaspoon vanilla
1 cup plus 1 tablespoon flour
1/4 cup cornmeal
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pineapple

Method for cake

Preheat oven to 350 degrees F. Lightly butter a 9 inch cake pan, and line with parchment or wax paper.

In bowl of electric mixer fitted with paddle at attachment, beat butter until light about 3 minutes.
Add brown and granulated sugars, and beat until light and fluffy, about 5 minutes.

Add eggs, one at a time, stopping and scraping down sides of bowl after each addition.
Beat in sour cream and vanilla.

Sift together flour; cornmeal cinnamon ginger baking powder and salt.
On low speed, mix flour mixture into batter in three batches; gently fold in the
chopped pineapple into the cake pan.

Bake until top is golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes.
Transfer to a wire rack and let cool for 10 minutes before inverting the cake onto a large platter.