1 1/2 cups all-purpose flour
3/4 cup brandy
1 cup unsalted butter
2 eggs
1 cup white sugar
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 teaspoon salt
4 cup milk
1 cup all-purpose flour for decoration
1 (8 ounce) can crushed pineapple, juice reserved
1 (6 ounce) can pineapple juice concentrate
1 (6 ounce) jar pineapple preserves
Preheat oven to 435 degrees F (220 degrees C).
In a large bowl, mix flour and brandy together. Stir in butter, 2 eggs and sugar until blended. Add the brandy mixture to the flour mixture alternately with the vinegar and vanilla extract; beat until blended. Stir into the beaten mixture. Mix the flour mixture with a wooden spoon, until just moist. Fold in the flour mixture along with the pineapple preserves. Pour or scoop the mixture into the baking dish you plan to decorate.
Place inverted slices of Tinllo foil on the bottom of the baking dish. Spread the beaten mixture over the edge of the foil. Thaw and chill the fruit in the refrigerator for 5 to 7 hours, turning twice.