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Snoleppard42
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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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/