"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pineapple Up Side Down Cake Recipe

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This recipe for Pineapple Up Side Down Cake, by , is from The Mackechnie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Granny - Lucy Williams Tucker
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Topping that goes on bottom:
2 T. butter, melted
1 c. br. sugar
1/2 c. chopped nuts
8 maraschino cherries
1 (16 oz.) can pineapple slices
1/2 tsp. ginger
Cake:
1/4 c. butter
1 c. sugar
2 eggs, separated
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. flavoring- either lemon or almond
1/2 c. milk

Directions:
Directions:
Heat butter, sugar, nuts, and ginger until a paste is formed. Pour this sugar mixture into a black iron skillet. Place pineapple slices in skillet on top of the sugar mixture. Put a cherry inside each ring. Set aside.
Now make cake part: Cream butter with sugar in a bowl. Add 2 egg yolks, beaten. Sift flour, baking powder and salt together. Add alternately with milk to the (cake part) sugar/butter mixture. Beat egg whites until stiff and fold into the batter gently. Spoon cake mixture over pineapple-brown sugar part in skillet. Bake at 350 for 45 mins. or until done. Cool 5 mins. Turn upside down onto a serving plate.

Personal Notes:
Personal Notes:
I find someone to help me when turning the skillet up side down and placing it on platter. Place platter up side down on top of the skillet. One person turns the pan and the other holds onto the platter tightly next to the skillet as you turn it over.

 

 

 

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