Hawaiian Pineapple Upside-Down Cake
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| * exported from bigoven * |
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| recipe by :the los angeles times |
| serving size :8 |
| cuisine : |
| main ingred. : |
| categories :desserts cakes |
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| amount measure ingredient -- preparation method |
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| 1/4 cup | butter |
| 3/4 cup | light brown sugar - (packed) |
| 10 | fresh pineapple slices, 1/2" thick |
| 10 | maraschino cherries --drained |
| 10 | walnut halves |
| 1-1/4 cup | sifted all-purpose flour |
| 1-3/4 tsp | baking powder |
| 1/2 tsp | salt |
| 1/4 cup | shortening |
| 1 cup | sugar |
| 1 | egg |
| 1/2 cup | milk --plus |
| 1 tsp | milk |
| 1-1/4 tsp | vanilla |
| 1/4 tsp | lemon extract |
| 3/4 tsp | grated orange peel |
| 3/4 tsp | grated lemon peel |
| 1/2 cup | shredded coconut |
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| heat oven to 350 degrees. |
| in 10-inch cast-iron or heavy ovenproof skillet, melt butter. add brown |
| sugar and stir several minutes to dissolve. arrange pineapple slices |
| close together in mixture, in a single layer. cut remaining slices in |
| half and stand around sides of pan. place a cherry in the center of |
| pineapple with a walnut half on top. keep warm while mixing cake. |
| sift together flour, baking powder and salt. beat shortening and sugar, |
| until combined. beat in egg until light and fluffy, about 1 minute. |
| add flour mixture alternately with milk, mixing well. stir in |
| flavorings and peels; fold in coconut. spread over pineapple in |
| prepared pan. |
| place baking sheet on rack below skillet in case of spills. bake 50 to |
| 55 minutes, or until pick inserted in center of cake comes out clean. |
| remove from oven and let cake stand in skillet 10 to 15 minutes. |
| loosen edges carefully and invert onto serving plate, being careful not |
| to disturb cherries and nuts. allow pan to rest over cake one minute so |
| syrup will drain. |
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| this recipe yields 8 to 10 servings. |
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| formatted by joe comiskey - mad's recipe emporium |
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| per serving (excluding unknown items): 656 calories; 14g fat (18.8% |
| calories from fat); 4g protein; 133g carbohydrate; 3g dietary fiber; |
| 41mg cholesterol; 465mg sodium. exchanges: 1 grain(starch); 0 lean |
| meat; 0 fruit; 0 non-fat milk; 2 1/2 fat; 8 other carbohydrates. |
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| (ID: 5569) Mirror: rec.food.recipes: Mon, Oct 25, 2004 |