Aunt Marie's Pineapple Upside Down cake

Quoted message said:

OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
DISCONSOLATE. Aunt Marie went to her great reward many many years ago
(she was actually my great aunt). Her pineapple upside down cake was
so wonderful, a very tender crumb. None of this yellow cake mix
nonsense. Baked, of course, in her cast iron skillet which I NOW HAVE!
Does anyone have a tried, true and treasured recipe?

TammyM, workin' up to a good cry

Here's one that I've made several times (always with great success). I did
substitute canned pineapple rings and maraschino cherries for the fresh
ones.

* Exported from MasterCook *

Emeril's Pineapple Upside Down Cake

Recipe By :Emeril Lagasse
Serving Size : 8 Preparation Time :0:25
Categories : Company Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pineapple slices
3/4 cup unsalted butter -- divided
3/4 cup light brown sugar
14 pecan halves
1 cup cake flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon dark rum
4 each cherries -- halved and pitted

Melt 4 tablespoons of the butter in a 10-inch cast iron skillet over medium
heat. Add the brown sugar and stir to combine. Increase the heat to medium
high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange
the pineapple slices in the skillet in a pleasing pattern and continue to
cook for 2 minutes, or until the sugar mixture turns an amber color. Turn
the pineapple slices over and remove the pan from the heat (the mixture will
continue to cook even though the heat is off). Arrange the pecan halves in
the spaces between the rings. Set aside to cool slightly.

Preheat the oven to 375 degrees F.
Stir together the flours, baking power, baking soda, and salt in a medium
mixing bowl.
In the bowl of an electric mixer, cream together the remaining 1/2 cup
butter and the granulated sugar until light and fluffy. Add the eggs, 1 ONE
AT A TIME, mixing until incorporated. Add the flour mixture and buttermilk
alternative in 3 batches mixing at low speed after each addition until just
combined. Stir in the vanilla and rum.
Spoon the batter evenly over the pineapple slices in the skillet. Bake in
the middle of the oven until golden brown and a tester comes out clean, 35
to 40 minutes.
Cool the cake in the skillet on a wire rack for 4 minutes ONLY. Run a think
knife around the edge of the cake and, wearing oven mills and working
quickly, invert the cake onto a cake plates, keeping plate and skillet
firmly pressed together. Carefully lift the skillet off cake and replace
any fruit stuck to the bottom of the skillet, if necessary. Arrange the
fresh cherry halves, cut side down, into the top of the cake, in the center
of the pineapple rings.
Serve cake warm or at room temperature.

Source:
"Food TV"
Start to Finish Time:
"1:30"

- - - - - - - - - - - - - - - - - - -

NOTES : We feel that the cherries and pecans are optional.

TammyM said:

OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
DISCONSOLATE. Aunt Marie went to her great reward many many years ago
(she was actually my great aunt). Her pineapple upside down cake was
so wonderful, a very tender crumb. None of this yellow cake mix
nonsense. Baked, of course, in her cast iron skillet which I NOW HAVE!
Does anyone have a tried, true and treasured recipe?

TammyM, workin' up to a good cry

Maybe this will help - taken in its entirety from my trusty 1950s Betty
Crocker cookbook:

Pineapple Upside-Down Cake

Beat until thick and lemon-colored (5 minutes)
2 eggs

Gradually beat in -
2/3 cup sugar

Beat in all at once:
6 tablespoons juice from fruit
1 teaspoon vanilla

Melt 1/3 cup butter in heavy 10" skillet or baking dish. Sprinkle 1/2
cup brown sugar evenly over butter. Arrange drained slices of pineapple
over butter-sugar coating and garnish with maraschino cherries and
pecans.

Pour the cake batter over fruit and bake at 350 degrees for 45 minutes,
or until wooden pick thrust into center of cake comes out clean.
Immediately turn upside-down on serving plate. Do not remove pan for a
few minutes. Brown sugar mixture will run down over cake instead of
clinging to the pan. Serve warm with plain or whipped cream.

I used to make this all the time. I confess that now I use the
KitchenAid mixer and a butter yellow cake mix.

Hope all that helps.

Dora

In article <[email hidden]>,

(TammyM) said:

OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
DISCONSOLATE. Aunt Marie went to her great reward many many years ago
(she was actually my great aunt). Her pineapple upside down cake was
so wonderful, a very tender crumb. None of this yellow cake mix
nonsense. Baked, of course, in her cast iron skillet which I NOW HAVE!
Does anyone have a tried, true and treasured recipe?

TammyM, workin' up to a good cry

I feel ya hon'...

Mom and I used Betty Crocker's recipe and used a cast iron skillet to
cook it in. The bottom coating of mixed butter and sugar keeps it from
sticking.

I've not made one in years, but it holds some very happy memories. :-)

Hope this helps?

http://kitchengifts.com/pineapplecake.html

1/3 cup butter
1/2 cup brown sugar
1 20 oz. can sliced pineapple (you'll use all but 2 slices)
Maraschino cherries (optional)
2 eggs
2/3 cup sugar
6 T. pineapple juice from can
1 t. vanilla
1 cup sifted flour
1/3 t. baking powder
1/4 t. salt
Pre-heat oven to 350 degrees.

Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over the
top. Arrange drained pineapple and, if you wish, cherries, in the
skillet. Don't be afraid to crowd the slices.

Beat eggs until thick and lemon-colored -- about 5 minutes. Gradually
beat in sugar. Beat in pineapple juice and vanilla.

Sift together flour, baking powder and salt. Add to egg mixture all at
once. Mix until smooth.

Pour cake batter over pineapple slices in skillet. Use a spatula to
smooth to edges.

Bake for 35 to 45 minutes or until toothpick inserted comes out clean.

Use a table knife to run around the edge of the cake between it and the
skillet. Allow the cake to sit for 5 minutes before carefully inverting
onto cake plate. Put the plate on top of the skillet then flip the
whole thing over -- should come right out.

Serve warm or room temp with whipped cream or plain.

You can easily double this recipe if you're serving a crowd. Just use a
larger cast iron skillet to bake it in.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <D%tRh.9$FC5.8@trndny06>, "limey" <[email hidden]>

Quoted message said:

TammyM said:

OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
DISCONSOLATE. Aunt Marie went to her great reward many many years ago
(she was actually my great aunt). Her pineapple upside down cake was
so wonderful, a very tender crumb. None of this yellow cake mix
nonsense. Baked, of course, in her cast iron skillet which I NOW HAVE!
Does anyone have a tried, true and treasured recipe?

TammyM, workin' up to a good cry

Maybe this will help - taken in its entirety from my trusty 1950s Betty
Crocker cookbook:

<snipped>

Oops, sorry!
Teach me to read entire threads before posting. :-)

I second the motion tho'. It's a great recipe.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

(TammyM) said:

OH NO!  I've lost the recipe, handwritten by Aunt Marie.   I AM
DISCONSOLATE.  Aunt Marie went to her great reward many many years ago
(she was actually my great aunt).  Her pineapple upside down cake was
so wonderful, a very tender crumb.  None of this yellow cake mix
nonsense. Baked, of course, in her cast iron skillet which I NOW HAVE!
Does anyone have a tried, true and treasured recipe?

TammyM, workin' up to a good cry

Sheesh, what's to get so depressed over... all ya need is a box of
yaller cake mix, a couple cans sliced pinapple rings, dark brown sugar
and a jar of maraschino cherries.

I brush the pan with Crisco and line with waxed paper and brush waxed
paper with more Crisco... never sticks. Arrange pineapple rings
(reserve juice to add as part of cake liquid), arrange cherries, add
brown sugar, and if desired dot with butter (I don't, saves a few
calories, don't use butter version cake either):
[IMG]i17.tinypic.com4cc9gtk.jpgOpen ↗[/IMG]

Add cake battter:
[IMG]i15.tinypic.com4c80plk.jpgOpen ↗[/IMG]

Bake untill nicely browned:
[IMG]i16.tinypic.com30vhv0i.jpgOpen ↗[/IMG]

Let cool a bit until just warm and turn out onto waxed papered jelly
roll pan, gently peel off greased waxed paper, viola!
[IMG]i12.tinypic.com2jbtds3.jpgOpen ↗[/IMG]

Is it done yet?
[IMG]i11.tinypic.com2d0na6s.jpgOpen ↗[/IMG]

Sheldon

Omelet said:

In article <D%tRh.9$FC5.8@trndny06>, "limey" <[email hidden]>

Quoted message said:

TammyM said:

OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
DISCONSOLATE. Aunt Marie went to her great reward many many years
ago (she was actually my great aunt). Her pineapple upside down
cake was so wonderful, a very tender crumb. None of this yellow
cake mix nonsense. Baked, of course, in her cast iron skillet which
I NOW HAVE! Does anyone have a tried, true and treasured recipe?

TammyM, workin' up to a good cry

Maybe this will help - taken in its entirety from my trusty 1950s
Betty Crocker cookbook:

<snipped>

Oops, sorry!
Teach me to read entire threads before posting. :-)

I second the motion tho'. It's a great recipe.

You and I think alike a lot, Om!

Dora

(TammyM) said:

OH NO! I've lost the recipe, handwritten by Aunt Marie.

This recipe from The Cake Bible has to be on of the best. Tender
crumb....beautiful presentation every time I have prepared it.

@@@@@ Now You're Cooking! Export Format

Pineapple Upside-Down Cake

cakes

Fruit Topping:
14 pineapple slices; well drained
14 sweet cherries; pitted
4 tb unsalted butter; unsalted
1/2 c light brown sugar
1/4 c pecan halves
Cake:
3 lg egg yolks
1/2 c sour cream
1 ts vanilla
1 1/2 c cake flour; sifted
3/4 c superfine sugar
3/4 ts baking powder
1/4 ts baking soda
1/4 ts salt
9 tb unsalted butter; softened

One 10" cast iron skillet measured at bottom; top measures 11
inches.
Finished Height: 1 1/2" inches.

Preheat oven to 350F. Place oven rack in lower third of oven.

TO MAKE FRUIT TOPPING: Drain pineapple slices and cherries and place
on
paper towels to absorb excess moisture. You will need 8 whole
pineapple
slices and 8 whole cherries. Halve 6 remaining slices and the
remaining
cherries.

In the skillet, melt the butter over medium heat. Stir in the brown
sugar
until moistened and remove from the heat.

Place 1 whole pineapple slice in the center of the pan and 7 whole
slices
surrounding it. Place the half slices slice by side against the
sides of
the pan, the two cut edges down, touching the brown sugar. Place the
whole
cherries in the center of the whole pineapple slices; the halved
cherries
in the center of the half slices. Tuck the pecans into any gaps
between
the fruit.

TO MAKE CAKE BATTER: In a medium bowl, lightly combine yolks, about
1/4
of the sour cream and the vanilla.

In a large mixing bowl, combine the dry ingredients and mix on low
speed
for 30 seconds to blend. Add butter and the remaining sour cream. Mix
on
low speed until dry ingredients are moistened. Increase to medium
(high
speed if using hand mixer) and beat for 1 1/2 minutes to aerate and
develop
cake's structure. Scrap down the sides.

Gradually add egg mixture to batter in 3 batches, beating for 20
seconds
after each addition to incorporate ingredients and strengthen
structure.
Scrape down the sides. Scrape batter into fruit-lined skillet,
smoothing
evenly with a spatula. Bake for 40 to 50 minutes or until golden
brown and
the wire cake tester inserted in center comes out clean and the cake
springs back when pressed lightly in center. Run a small metal
spatula
around sides and invert at once onto a serving place. Leave the
skillet in
place for one or two minutes before lifting. If any fruit has stuck
to
the skillet, simply use a small spatula to place it back on the cake.

A cast iron skillet is ideal for preparing this cake not only because
the
butter and brown sugar for the topping can be heated directly in it on
top
of the stove, but because it helps the brown sugar topping to
caramelize
while baking.

Contributor: The Cake Bible --Rose Levy Beranbaum

** Exported from Now You're Cooking! v5.76 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

In article <c2xRh.36$jS1.33@trndny07>, "limey" <[email hidden]>

Quoted message said:

Omelet said:

In article <D%tRh.9$FC5.8@trndny06>, "limey" <[email hidden]>

Quoted message said:

TammyM wrote:
> OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
> DISCONSOLATE. Aunt Marie went to her great reward many many years
> ago (she was actually my great aunt). Her pineapple upside down
> cake was so wonderful, a very tender crumb. None of this yellow
> cake mix nonsense. Baked, of course, in her cast iron skillet which
> I NOW HAVE! Does anyone have a tried, true and treasured recipe?
>
> TammyM, workin' up to a good cry

Maybe this will help - taken in its entirety from my trusty 1950s
Betty Crocker cookbook:

<snipped>

Oops, sorry!
Teach me to read entire threads before posting. :-)

I second the motion tho'. It's a great recipe.

You and I think alike a lot, Om!

Dora

Or had similar moms... :-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

limey said:

Maybe this will help - taken in its entirety from my trusty 1950s Betty
Crocker cookbook:

Pineapple Upside-Down Cake

Beat until thick and lemon-colored (5 minutes)
2 eggs

Gradually beat in -
2/3 cup sugar

Beat in all at once:
6 tablespoons juice from fruit
1 teaspoon vanilla

Melt 1/3 cup butter in heavy 10" skillet or baking dish. Sprinkle 1/2
cup brown sugar evenly over butter. Arrange drained slices of pineapple
over butter-sugar coating and garnish with maraschino cherries and
pecans.

Pour the cake batter over fruit and bake at 350 degrees for 45 minutes,
or until wooden pick thrust into center of cake comes out clean.
Immediately turn upside-down on serving plate. Do not remove pan for a
few minutes. Brown sugar mixture will run down over cake instead of
clinging to the pan. Serve warm with plain or whipped cream.

I used to make this all the time. I confess that now I use the
KitchenAid mixer and a butter yellow cake mix.

I can see why you'd switch to a cake mix. As given "in its entirety"
you'd have a super sweet omelet. -aem

aem said:

limey said:

Maybe this will help - taken in its entirety from my trusty 1950s
Betty Crocker cookbook:

<snipped>

Quoted message said:

I can see why you'd switch to a cake mix. As given "in its entirety"
you'd have a super sweet omelet. -aem

Gawd. I left out half the recipe. That's what I get for copying
something without my glasses on. Sharp eyes, aem!

limey wrote:

Horrors, TammyM! I left out a chunk of the recipe. I was thoroughly
corrected by another poster:

Quoted message said:

Pineapple Upside-Down Cake

Beat until thick and lemon-colored (5 minutes)
2 eggs

Gradually beat in -
2/3 cup sugar

Beat in all at once:
6 tablespoons juice from fruit
1 teaspoon vanilla

RECIPE CONTINUES:

Sift together and beat in all at once -

1 cup sifted flour
1/3 teaspoon baking powder
1/4 teaspoon salt

Quoted message said:

Melt 1/3 cup butter in heavy 10" skillet or baking dish. Sprinkle 1/2
cup brown sugar evenly over butter. Arrange drained slices of
pineapple over butter-sugar coating and garnish with maraschino
cherries and pecans.

Pour the cake batter over fruit and bake at 350 degrees for 45
minutes, or until wooden pick thrust into center of cake comes out
clean. Immediately turn upside-down on serving plate. Do not remove
pan for a few minutes. Brown sugar mixture will run down over cake
instead of clinging to the pan. Serve warm with plain or whipped
cream.
I used to make this all the time. I confess that now I use the
KitchenAid mixer and a butter yellow cake mix.

Hope all that helps.

Dora

TammyM said:

OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
DISCONSOLATE. Aunt Marie went to her great reward many many years ago
(she was actually my great aunt). Her pineapple upside down cake was
so wonderful, a very tender crumb. None of this yellow cake mix
nonsense. Baked, of course, in her cast iron skillet which I NOW HAVE!
Does anyone have a tried, true and treasured recipe?

TammyM, workin' up to a good cry

My sympathies on your lost recipe, i don't have a recommendation to
replace it however, if interested i have a "old family recipe' for apple
upside down cake, similarly baked in a cast iron pan, which IMO is
better than any pineapple version i have ever had.
--
JL

Joseph Littleshoes said:

My sympathies on your lost recipe, i don't have a recommendation to
replace it however, if interested i have a "old family recipe' for
apple upside down cake, similarly baked in a cast iron pan, which IMO
is better than any pineapple version i have ever had.

Would you post it, please, Joseph?

Joseph Littleshoes said:

My sympathies on your lost recipe, i don't have a recommendation to
replace it however, if interested i have a "old family recipe' for apple
upside down cake, similarly baked in a cast iron pan, which IMO is
better than any pineapple version i have ever had.

Then you never had my pina colada upside down cake when I add cream of
coconut and and infuse it with lots of rum.

And since you've elevated your apple upside down cake to sainthood I
think you should're proved it up with the recipe.

Sheldon

limey said:

Joseph Littleshoes said:

My sympathies on your lost recipe, i don't have a recommendation to
replace it however, if interested i have a "old family recipe' for
apple upside down cake, similarly baked in a cast iron pan, which IMO
is better than any pineapple version i have ever had.

Would you post it, please, Joseph?

Here you go, i took a chance and googled for it so i did not have to
retype it, and found my old post to AC-C right off.
--
JL

Here's the recipe, it calls for [censored] green apples
but i have made it to good effect with sweet apples. So much better,
IMO, than the more common pineapple upside down cake.

Apple upside down cake
---------------------------

4 or 5 [censored] cooking apples

lemon juice

2 tbs. butter

1 cup (packed) light brown sugar, sifted

1 egg

1 cup granulated white sugar

1 cup whipping cream

1 tsp. vanilla extract

2 cups all purpose flour

2 tsp. baking powder

confectioners' sugar

Peel the apples and remove the cores. Slice the apples paper thin with
a mandolin or very sharp knife then sprinkle lightly with lemon juice to
keep from discolouring.

Place the butter in a 9 inch round, shallow baking dish. Place in a
preheated 325 F oven until melted, then remove from oven. Do not turn
off heat. Sprinkle the brown sugar over the butter. Overlap the apple
slices in the baking dish, working from the centre to the outside with
only 1/4 inch between each overlap, until the bottom is covered.

Place the egg in a mixing bowl and beat well with an electric mixer.
Add the sugar gradually and beat until mixed. Mix the cream and
vanilla. Sift the flour with the baking powder, then add to the egg
mixture alternately with the cream mixture, beating well after each
addition.

Pour over the apples. Bake for about 35 minutes or until a cake tester
inserted in the centre comes out clean.

Let cool for 10 minutes, then turn out onto a rack and cool.

Place on a cake plate and cut into servings. Sprinkle each serving with
confectioners' sugar and if desired serve with Chantilly Cream.
---
JL

Here's another apple cake recipe i like a lot.

Quick apple cake
-------------------

1 & 3/4 cup sifted cake flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

sugar

1/2 cup melted butter

1 egg

buttermilk

1 tsp. vanilla extract

2 [censored] apples, peeled and thinly sliced

1 tsp. cinnamon

Sift the flour, baking powder, soda, salt and 1 cup of sugar into a
mixing bowl.

Pour 1/4 cup butter into a 1 cup measuring cup, then add the egg. Fill
the cup with buttermilk. Pour into the flour mixture and beat
vigorously for 1 minute or until the batter is smooth. Stir in the
vanilla. Pour the remaining butter into an ovenproof skillet or baking
dish. Pour the batter into the skillet, then arrange the apples over
the top. Combine the cinnamon with 2 tbs. of sugar and sprinkle over
the apples.

Bake in a preheated 350 F oven for 35 to 40 minutes.

Serve hot from the skillet or cool for 5 minutes, then invert onto a
rack. Slide onto a serving dish.
---
JL:

Sheldon said:

Joseph Littleshoes said:

My sympathies on your lost recipe, i don't have a recommendation to
replace it however, if interested i have a "old family recipe' for
apple upside down cake, similarly baked in a cast iron pan, which
IMO is better than any pineapple version i have ever had.

Then you never had my pina colada upside down cake when I add cream of
coconut and and infuse it with lots of rum.

And since you've elevated your apple upside down cake to sainthood I
think you should're proved it up with the recipe.

Sheldon

Can you post your recipe, Sheldon? I'm very fond of coconut - and rum.

Dora

limey said:

Sheldon said:

Joseph Littleshoes wrote:

Quoted message said:

Quoted message said:

My sympathies on your lost recipe, i don't have a recommendation to
replace it however, if interested i have a "old family recipe' for
apple upside down cake, similarly baked in a cast iron pan, which
IMO is better than any pineapple version i have ever had.

Quoted message said:

Then you never had my pina colada upside down cake when I add cream of
coconut and and infuse it with lots of rum.

Quoted message said:

And since you've elevated your apple upside down cake to sainthood I
think you should're proved it up with the recipe.

Quoted message said:

Sheldon

Can you post your recipe, Sheldon?  I'm very fond of coconut - and rum.

I think I already did. See my previous post with how-to photos....
then simply add 2-3 ounces Coco Lopez to the batter. When cake is
done poke full of holes with a skewer and drizzle with rum until it
won't hold anymore or until you think it's enough.

Sheldon

On Fri, 06 Apr 2007 15:13:11 GMT, [email hidden] (TammyM) rummaged
among random neurons and opined:

Quoted message said:

OH NO! I've lost the recipe, handwritten by Aunt Marie. I AM
DISCONSOLATE. Aunt Marie went to her great reward many many years ago
(she was actually my great aunt). Her pineapple upside down cake was
so wonderful, a very tender crumb. None of this yellow cake mix
nonsense. Baked, of course, in her cast iron skillet which I NOW HAVE!
Does anyone have a tried, true and treasured recipe?

Well, you have several to choose from, but I'll give you one more.
This one sounds very odd with the addition of prunes, but, trust me:
it is absolutely delicious and makes the cake look as if you decorated
it with black-eyed Susans (think daisies with black "eyes"😉. OTOH, if
you simply cannot wrap your arms around the prunes, leave 'em out.
Still makes a wonderful pineapple upside down cake.

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Pineapple Upside Down Cake
Categories: desserts
Yield: 12 servings

3/4 c butter; softened
1/3 c sugar
1 1 lb.4 oz. sliced pineapple
pitted prunes
pecan halves
1 c sugar
3 eggs
1/2 c evaporated milk
2 c flour
2 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1/2" springform pan
with 3 tablespoons butter. Sprinkle with 1/3 cup sugar. Drain
pineapple, reserving 1/2 cup syrup. Arrange pineapple slices in an
attractive pattern to cover bottom of pan. Cut any extra slices in
half and stand at sides of pan. Place a prune in the center of each
pineapple slice. Fill in spaces between slices with pecan halves with
rounded sides down. Set pan aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with
electric mixer on medium speed until mixture is light and creamy. Add
eggs. Beat until fluffy. Add milk and reserved pineapple syrup. Bet
until blended. In a sifter, combine flour, baking powder and salt.
Sift in 3 parts into creamed mixture, beating after each addition
until just blended. Bet at high speed 1 min. Carefully pour batter
over pineapple in prepar4ed pan, spreading evenly. Bake 45 - 55 mins,
until a wooden pick inserted in center of cake comes out clean. Cool
in pan on a rack. Remove side of pan. Invert cake on a serving plate.
Remove pan bottom. Makes one 9 1/2" cake.

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Fri, 06 Apr 2007 12:46:25 -0500, Omelet <[email hidden]>

Quoted message said:

Oops, sorry!
Teach me to read entire threads before posting. :-)

If everyone did that, threads would die quickly and this wouldn't be
such an active group. I certainly won't read 30 posts and then go
back up to pick post #11 (or even the OP) to reply to. It would lack
spontaneity and make the news group boring... at least for me.

--
See return address to reply by email