Two PINEAPPLE UPSIDE-DOWN CAKEs

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PINEAPPLE UPSIDE-DOWN CAKE

 

1/2 c. shortening

1 c. sugar

2 eggs

2 c. flour

salt

3 tsp. baking powder

3/4 c. pineapple juice

1/2 box brown sugar

1 stick butter

 

Cream shortening; add sugar and eggs one at a time and

beat until smooth. Sift flour and dry ingredients and add

alternately with pineapple juice and beat until smooth. In pan

melt butter and add brown sugar, then place the pineapple

slices and pour in the batter. Bake in a moderate oven for 50

to 60 minutes.

 

 

 

NEW PINEAPPLE UPSIDE-DOWN CAKE GLAZE

 

1 can pineapple slices, drained and halved

9 maraschino cherries

1 Tbsp. pineapple syrup

3/4 c. brown sugar

1/4 c. butter

 

Drain pineapple and cherries on absorbent paper. Blend

pineapple syrup, brown sugar and butter in an 9-inch upside

down pan. Stir mixture over low heat until mixture is blended

and bubbles; remove from heat. Arrange half slices of pineapple

in pinwheel pattern on sugar mixture. Place cherries in center

of each half slice and one in middle of pan.

 

New Pineapple Upside Down Cake:

1 c. granulated sugar

1/2 c. shortening

1 tsp. vanilla extract

1 1/2 tsp. double acting

baking powder

1/2 c. milk

1/2 tsp. salt

2 eggs

2 c. sifted cake flour

Cream sugar, salt and shortening thoroughly in a large

mixing bowl. Beat eggs into creamed mixture, one at a time

until light and fluffy. Add vanilla. Sift together flour and

baking powder. Add parts of flour mixture and milk alternately

to creamed mixture, blending well after each addition. Pour

batter over pineapple. Bake in moderate oven at 350 degrees for 40 to

50 minutes or until done. Let cool in pan about 5 minutes

before turning out on serving dish. Yields 8 servings

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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