"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pineapple Upside-Down Cake, by Gayle Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 8 1/2 oz. can sliced pineapple 3 T butter 1/2 C brown sugar 4 maraschino cherries, halved 1/3 C shortening 1/2 C white sugar 1 egg 1 tsp. vanilla 1 C flour 1 1/4 tsp. baking powder 1/4 tsp. salt
Drain pineapple reserving syrup. Halve pineapple slices. Melt butter in 8x8x2 inch pan. Add brown sugar and 1 tablespoon of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup. Arrange pineapple in bottom of pan. Place cherry half in center of each slice. Cream together shortening and sugar until light. Add egg and vanilla; beat until fluffy. Add dry ingredients alternately with the 1/2 cup reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake @ 350º for 40-45 minutes. Cool 5 minutes; invert on plate. Serve warm with whipped cream.
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