"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fresh Pineapple Upside Down Cake Recipe

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This recipe for Fresh Pineapple Upside Down Cake, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvette Castelot
Added: Thursday, October 30, 2008


Dark Brown Sugar
Pineapple Juice
All-Purpose Flour
Baking Powder
Fresh Pineapple Rings

1. Preheat oven to 400
2. Melt the butter. Brush a little of the butter on the inside of a 9-inch cake pan.
3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 c pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorateive pattern (be creative). Set pan aside.
4. Stir together the flour, salt, white sugar and baking powder.
5. Separate the eggs. Beat the whites until stiff but not dry.
6. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 c pineapple juice, vanilla, and the remaining melted butter. Add this mixture to the flour misxture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
7. Bake at 400 for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.




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