Pineapple Upside Down Cake 1925

Discussion in 'Food and nutrition' started by Snoleppard42, Mar 14, 2004.

  1. Snoleppard42

    Snoleppard42 Guest

    Pineapple Upside Down Cake 1925

    The term 'upside down cake' wasn't used very much before the
    middle of the 19th century, but the style of baking probably
    dates back much further, probably to the Middle Ages. The
    early recipes for fruit upside down cakes were made in cast
    iron skillets on top of the stove.

    The classic American 'Pineapple Upside Down Cake' dates to
    sometime after 1903, when Jim Dole invented canned
    pineapple. The Hawaiian Pineapple Co. (now Dole Pineapple)
    held a pineapple recipe contest in 1925, judges from Fannie
    Farmer's School, Good Housekeeping and McCall's magazine on
    the judging panel. The 100 winning recipes would be
    published in a cookbook the following year. Over 60,000
    recipes were sent in, and 2,500 of them were for Pineapple
    Upside Down Cake.

    So it is obvious that between 1903 when canned pineapple was
    first available, and 1925 when the contest was held,
    Pineapple Upside Down Cake had become a very popular item.
    The Hawaiian Pineapple Company ran an ad campaign in 1926
    based on the fact that so many recipes for the cake had been
    submitted, naturally making the Pineapple Upside Down Cake
    even more popular.

    Pineapple Upside Down Cake (1925 winner of the Hawaiian
    Pineapple Company Recipe Contest)

    1 large can of either Crushed or Sliced Hawaiian Pineapple.
    2 cups flour 2 teaspoons baking
    1/2 teaspoon salt
    2/2 cup butter or substitute 1 cup sugar 2 eggs
    3/2 cup milk 1 teaspoon vanilla. 2 tablespoons butter 1 cup
    brown sugar

    Drain the juice from 1 large can of either Crushed or Sliced
    Hawaiian Pineapple. Sift 2 cups flour. Sift again with 2
    teaspoons baking powder and 1/2 teaspoon salt. Cream 1/2 cup
    butter or substitute, gradually add 1 cup sugar; cream well.
    Beat yolks and whites of 2 eggs separately. Add yolks to
    creamed mixture; mix well, then add flour and 1/2 cup milk
    alternately, mixing well. Fold the 2 beaten egg whites and 1
    teaspoon vanilla. Melt 2 tablespoons butter in large frying
    pan. Spread 1 cup of brown sugar over pan. Add pineapple (if
    Sliced is used, place slices closely together on the sugar;
    if Crushed, simply pour in the well-drained fruit). Pour
    cake batter over fruit. Bake 45 minutes. [350 degrees] Turn
    upside-down on serving dish and garnish with maraschino
    cherries. Whipped cream may be spread over top.

    Source: Food Reference Newsletter From Ann In Fla

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