"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elsie Luis
Added: Sunday, March 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
1/2 stick butter
3/4 cup brown sugar
5 pineapple rings cut in half
Cake:
1 1/4 cups cake flour
1 1/4 tsp baking powder
1/2 tsp nutmeg
1/8 tsp salt
1 stick butter, softened
1/2 cup sugar
2 large eggs
1/3 cup milk
1 Tbls dark rum

Directions:
Directions:
Set oven rack to lowest position. Preheat oven to 350 and grease a 9- inch round cake pan.
Topping: In a medium saucepan, melt butter, then add in brown sugar. Cook over medium heat until mixture bubbles. Pour onto bottom of cake pan. Arrange 9 pineapple halves in spoke fashion on bottom of pan.
Cake:
In a medium bowl mix flour, baking powder, nutmeg and salt. In another bowl, beat together butter and sugar, then beat in eggs one at a time. Add 1/2 of the flour mixture and blend well, then add other half along with the milk and rum. Mix well, then spoon into pan spreading to touch all sides. Bake 35 to 40 minutes. Let cool for about 15 minutes, run a knife around the edge, then invert cake onto a platter. Replace any pineapple that sticks to pan.

Personal Notes:
Personal Notes:
I remember watching Grandma make this in her big round cast iron frying pan. It was always so fun to see how it looked when it came out of the pan.

 

 

 

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