Monday, March 17, 2008

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)
1/3 tsp salt
4 tblsp butter
1 c brown sugar
(light) canned or fresh fruit pineapple
10-12 whole cherries (no stems)

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, Line the bottom of the cake pan with the pineapple rings and put a cherry in the middle of each ring(like the picture). Make sure to cut up some of the pineapple into chunks to mix in with the batter. 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)
Cream butter, add sugar, beat well. Add vanilla. Pack smoothly in small dish, add nutmeg. Chill until ready to use.
Recipe From: Watkins Cook Book 1938
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