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Upside Down Cake Recipe

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This recipe for Upside Down Cake, by , is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Mabius

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c butter
1 c brown sugar
8 slices canned pineapple rings
8 cherries


Sponge Cake
4 eggs
2/3 c granulated sugar
2/3 c flour
1 tsp Jewel Baking Powder
1/2 tsp salt
1/2 tsp Jewel Lemon Extract

Directions:
Directions:
Melt butter and brown sugar in a wide shallow pan or frying pan. Lay pineapple in this sugar mixture. Place a cherry in each pine apple center. Pour sponge cake batter (below) over this and bake in moderate oven (350) until well browned. Let cool in pan 5 minutes before turning cake out upside down.

Sponge Cake:
Beat egg yolks until lemon colored; gradually add sugar, which has been sifted. Fold in 1/2 of beaten whites of eggs. Sift flour, baking powder, and salt together 3 times and fold into the mixture. Fold in remainder of egg whites. Add lemon extract.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
From the Jewel Tea Company Cookbook, 1920's or 1930's, Earl and Kathleen Hooper papers.

 

 

 

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