A Blast From the Past 6278

This is a Mexican version. When served it looks like a big sunflower - and, dang, is it good!

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breastle: Volteado De Pina Categories: mexican Yield: 12 servings

3-4 c butter; softened 1-3 c sugar 1 1 lb.4 oz. sliced pineapple pitted prunes pecan halves 1 c sugar 3 eggs 1-2 c evaporated milk 2 c flour 2 1-2 ts baking powder 1-4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1-2" springform pan with 3 tablespoons butter. Sprinkle with 1-3 cup sugar. Drain pineapple, reserving 1-2 cup syrup. Arrange pineapple slices in an attractive pattern to cover bottom of pan. Cut any extra slices in half and stand at sides of pan. Place a prune in the center of each pineapple slice. Fill in spaces between slices with pecan halves with rounded sides down. Set pan aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with electric mixer on medium speed until mixture is light and creamy. Add eggs. Beat until fluffy. Add milk and reserved pineapple syrup. Bet until blended. In a sifter, combine flour, baking powder and salt. Sift in 3 parts into creamed mixture, beating after each addition until just blended. Bet at high speed 1 min. Carefully pour batter over pineapple in prepared pan, spreading evenly. Bake 45 - 55 mins, until a wooden pick inserted in center of cake comes out clean. Cool in pan on a rack. Remove side of pan. Invert cake on a serving plate. Remove pan bottom. Makes one 9 1-2" cake.

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."

-- Duncan Hines

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