Tuesday, July 16, 2013

Pineapple Upside Down Cake

I've had this recipe since 1974, it's a classic version of the Upside Down Cake.

3 tsp baking powder
1/3 C shortening
2/3 C sugar
2 eggs, separated
1/2 tsp vanilla
2/3 C water
1 1/2 C flour
1/3 tsp salt
4 TBS butter
1 C brown sugar
Pineapple Rings
Maraschino Cherries, for garnish

1 - 9" Cake Pan
Preheat the Oven to 375 degrees

Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer

Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.
Mix well

Stiffly beat the egg whites and fold into the mixture.

Melt the butter in the Cake Pan, in the oven.
Remove and spread the brown sugar in the pan.

Place Pineapple Rings on top of the Brown Sugar.
Pour in the Batter.

Bake for 375 degrees for 30 minutes.
Cool completely in the pan.
Turn upside down onto a serving platter.
Garnish each ring with a cherry.

Peace in the Kitchen!

No comments:

Post a Comment