1925 Pineapple Upside Down Cake
Source of Recipe
1925 winner of the Hawaiian Pineapple Company Recipe Contest
List of Ingredients
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
Recipe
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.
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