On Sat 13 Aug 2005 06:23:26p, Mr Libido Incognito wrote in rec.food.cooking:
Okay, here 'tis. I didn't post it before because, as I said, the only difference is the amount of batter.
* Exported from MasterCook *
It Is Finished! 6286I consider it an honor to be mistaken for your mom, Jani. I noticed that blackberries were $5 a pint at the Mps farmers market on Saturday...
Mother's Pineapple Upside-down Cake - 1932
A Blast From the Past 6285On Sun 14 Aug 2005 12:28:39a, kilikini wrote in rec.food.cooking: kili, thank you for your kind and generous offer! Were I in the driver's seat on this, I would quickly and gladly accept. However...
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1-2 c Butter 1 c Brown sugar 7 sl Pineapple 7 ea Maraschino cherries 3 ea Eggs, separated 1 c Granulated sugar 5 tb Pineapple juice 1 c All-purpose flour 1 t Baking powder
Melt one half cup butter in a large iron frying pan. Add one cup brown sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay complete wheel of pineapple in center. Put cherry in center and place half wheels around as in picture. make following sponge batter--Beat yolks of three eggs, add one cup granulated sugar and five tablespoons of pineapple juice. Sift in one cup of flour and one teaspoon baking powder. Fold into stiffly beaten egg whites. pour over fruit. Bake forty-five minutes to hour in moderate oven. Note: This recipe was included with a concave-bottom "Up-Side-Down" Cake Pan my mother purchased in the late 1930's. It was manufactured by the Chicago Mettalic Manufacturing Co., Chicago, Ill., 1932.
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-- Wayne Boatwright *À*
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
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