Feeding the Healthy Veg Family--Dairyless Pineapple-Upside Down Cake

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* Exported from MasterCook *

 

Dairyless Pineapple Upside-Down Cake

 

Recipe By :Feeding the Healthy Vegetarian Family, Ken Haedrich

Serving Size : 8 Preparation Time :0:00

Categories : Feeding the Healthy Veg Family

 

Amount Measure Ingredient -- Preparation Method

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TOPPING:

1 20 oz can Dole pineapple slices -- in clarified pineapple

juice

2 tablespoons vegetable oil -- (flavorless)

1/4 cup maple syrup

CAKE:

1/2 cup canned pumpkin -- (or squash)

3/4 cup pineapple juice -- (from the can)

1/2 cup unsulphured molasses

1/3 cup maple syrup

1/3 cup vegetable oil -- (flavorless)

1 tablespoon finely chopped fresh ginger

2 1/2 cups whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon grated nutmeg

1/4 teaspoon salt

pinch cayenne

 

Preheat the oven to 350°F and get out a 10-inch cast iron pan. Drain

the pineapple slices, reserving 3/4 cup of the juice in a measuring cup;

if it comes up a little short, add water. Heat the oil, maple syrup,

and brown sugar in the skillet over medium heat, stirring, until the

mixture boils across the entire surface. Turn the heat off and arrange

6 pineapple slices around the perimeter and one in the center. Set the

pan aside.

 

Make the cake: Put the pumpkin and three remaining pineapple slices in

the bowl of a food processor and process to a smooth puree, gradually

adding the reserved pineapple juice. Add the molasses, maple syrup,

oil, and ginger and process again, until smooth.

 

Sift the remaining dry ingredients into a large mixing bowl. Make a

well in the center and add the liquid. Stir just until the batter is

smooth and uniform, then slowly pour the batter over the pineapple

slices. Smooth the top, them bake for 40-45 minutes, until a tester

inserted in the center of the cake comes out clean. Run a knife around

the side of the cake to loosen it completely, then immediately invert

the cake onto a cake platter. Let the cake cool for at least 30 minutes

before slicing.

 

Source:

" Typed by Karen C. Greenlee <greenlee "

S(ISBN):

" 0-553-37936-4 "

Copyright:

" 1998 "

 

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Per serving: 409 Calories (kcal); 14g Total Fat; (28% calories from

fat); 6g Protein; 71g Carbohydrate; 0mg Cholesterol; 299mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2

1/2 Fat; 2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 905748 0 0 0 0 0 4171 0 0 26076 26182 0 0 0 0 0 0 0 0