Wednesday, May 8, 2013

Mimi's Pineapple Upside Down Cake

1 cup brown sugar

1/4 lb butter

Stir over fire in 10" skillet (cast iron) until it carmelizes. Remove from fire

and lay on sliced pineapple and chopped walnuts ( Mimi always put marichino

cherries in the centers of the pineapple.)

Mix and beat well:

1 cup sugar

3 eggs yolks


8 tbsp. pineapple juice (1/2 cup)

1 cup flour

1 tsp baking flour

Fold in Beaten egg whites

Spread cake dough over caramel and pineapple in frying pan and bake 30 to 35 minutes in a

slow oven. (Which is between 300 to 325 degrees)

You can substitute other fruits and orange juice is a good substitute for the pineapple juice or half recipe and for an 8" frying pan and use one large egg and sloghtly better than 1/2 tsp of baking powder

No comments: