Sunday, July 09, 2006

Interesting Recipe for a Speedy Cake:


Pineapple Upside Down Cake
2 Tblsp butter 1 cup white sugar
1 cup brown sugar 1 cup flour
1 can pineapple rings 1 -1/2 tsp baking powder
Candied cherries 1/3 cup hot water
2 egg yolks 1 tsp vanilla
2 egg whites whipped frothy

Melt in a heavy baking pan (pyrex) on stove top the butter and brown sugar. Arrange pineapples and cherries in this mixture. Mix the beaten yolks in a bowl with the white sugar. Sift together the flour and baking powder. Add this to sugar and egg mixture alternately with the hot water. Add vanilla. Carefully fold in the frothy egg whites. Bake at 325F for 25 minutes or until set. Invert while warm onto a large plate with a rim, as the topping can be runny.

This excellent recipe was offered by a lively acquaintance.

1 comment:

Jen said...

Yum! This was one of the first cake recipes we were taught at school. I remember my mum would ask me to bake it as a Sunday treat every now and then :) Very tasty.