Thursday, August 30, 2007

Pineapple Upside Down Cake

1/3 c butter

2/3 c sugar

2 eggs (divided)

2/3 c water

1 1/2 c flour (sifted)

3 tsp Watkins baking powder

1/3 tsp salt

1/2 tsp Watkins vanilla

4 tblsp butter

10-12 whole cherries

1 c brown sugar (light)

canned or fresh fruit pineapple slices

Cream butter, add sugar, beaten egg yolks vanilla. Sift together flour, baking powder, salt and add to mixture alternately with water. Fold in stiffly beaten egg whites.

While making cake batter, melt butter and brown sugar, when thick add cut pineapple slices.Put a cherry in the center of each pineapple slice.

Pour batter over fruit and bake about 35 minutes in moderate oven (325 F). Remove to dish, turning upside down so that the fruit will be on top. Serve hot with hard sauce or whipped cream.

Hard Sauce

3/4 c butter

1 c powdered sugar (sifted)

1 tsp Watkins vanilla

Watkins Nutmeg

Cream butter, add sugar, beat well. Add vanilla. Pack smoothly in small dish, add nutmeg. Chill until ready to use.

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