On Wed 22 Feb 2006 10:55:57p, Thus Spake Zarathustra, or was it sf?
> Please put me out of my mysery and post your "upside down" cake
> recipes! Reading the thread is pure torture for me.... I eat it, I
> don't make it. The only version I've ever eaten is pineapple
> (wonderful..... especially with a dollop of whipped cream or vanilla
> ice cream plopped on it).
Barbara, this one is a true classic. Note, that the cake is a spongecake,
not a butter cake. It works especially well because it absorbs much of
the syrupy topping without becoming gooey.
* Exported from MasterCook *
Mother's Pineapple Upside-down Cake - 1932
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
1 c Brown sugar
7 sl Pineapple
7 ea Maraschino cherries
3 ea Eggs, separated
1 c Granulated sugar
5 tb Pineapple juice
1 c All-purpose flour
1 t Baking powder
Melt one half cup butter in a large iron frying pan. Add one cup brown
sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay complete
wheel of pineapple in center. Put cherry in center and place half
wheels around as in picture. make following sponge batter--Beat yolks
of three eggs, add one cup granulated sugar and five tablespoons of
pineapple juice. Sift in one cup of flour and one teaspoon baking
powder. Fold into stiffly beaten egg whites. pour over fruit. Bake
forty-five minutes to hour in moderate oven.
Note: This recipe was included with a concave-bottom "Up-Side-Down"
Cake Pan my mother purchased in the late 1930's. It was manufactured by
the Chicago Mettalic Manufacturing Co., Chicago, Ill., 1932.
The other one I make is using a "standard" gingerbread recipe, but
preparing a topping as above, using poached pear slices instead of the
pineapple.
--
Wayne Boatwright o¿o
____________________
BIOYA