Pineapple Upside-down Cake - 1932
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| 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 metallic manufacturing co., chicago, ill., 1932. |
| |
| the fact that this is a spongecake, rather than one made with shortening |
| or butter, allows the brown sugar/butter topping to really soak into the |
| cake. it's |
| delicious! |
| |
| * exported from mastercook * |
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| recipe by : |
| serving size : 6 preparation time :0:00 |
| categories : cakes desserts |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1/2 cup | butter |
| 1 cup | brown sugar |
| 7 slice | pineapple |
| 7 | ea maraschino cherries |
| 3 | ea eggs, separated |
| 1 cup | granulated sugar |
| 5 Tbsp | pineapple juice |
| 1 cup | all-purpose flour |
| 1 tsp | baking powder |
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| 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. |
| |
| 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 metallic manufacturing co., chicago, ill., 1932. |
| |
| |
| -- |
| (ID: 5766) Mirror: rec.food.recipes: Sat, Oct 16, 2004 |