This past week a friend mentioned that she was hungry for “Pineapple Upside-Down Cake” so I searched through my files for a recipe. I found one in “1000 Recipe Cook book,” a magazine-type book that a friend gave me years ago. The book was published in 1951.
I have made “Pineapple Upside-Down Cake” but not for some time. I made the bottom of the cake pretty much as directed by this week’s featured recipe, but I used the batter from a yellow cake mix for the rest of the cake. As I remember, it turned out O.K.
Pineapple Upside-Down Cake
2 tablespoons vegetable shortening
2 tablespoons butter
½ cup brown sugar
5 or 6 slices of canned pineapple
5 or 6 maraschino cherries
Melt butter and shortening in a 8x8x2-inch pan. Add brown sugar and mix. Place on low heat and cook until the mixture is blended and bubbly. Arrange pineapple slices on the mixture, putting cherries in the center of each pineapple slice. Let it stand while making the batter.
1 ¼ cups sifted cake flour
¾ cup sugar
2 tablespoons baking powder
½ teaspoon salt
1/3 cup vegetable shortening
½ cup milk
1 teaspoon vanilla
1 egg, unbeaten
Sift flour, sugar, baking powder, and salt into a mixing bowl. Drop in the shortening. Add milk and vanilla and beat 150 strokes by hand (about 1 ½ minutes by hand or by the mixer at low speed). Scrape the bowl, spoon, and beaters. And the egg and beat as above. Pour the batter over the pineapple mixture in the pan. Bake at 375 degrees for 30 to 40 minutes. Loosen the cake from the sides of the pan with a knife, and then turn out upside down. Cut into squares and serve warm or cold, with or without whipped cream.
— From 1000 Recipes Cookbook, 1951.
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