This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Old Fashioned Pineapple Upside Down Cake
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- #29980
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 cans (8.5 ounce size) sliced pineapple in heavy syrup
1/4 cup butter
2/3 cup light brown sugar, packed
3/4 teaspoon baking powder
1 cup unsifted flour
1/3 cup pecan or walnut halves
3/4 cup sugar
1 1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup heavy cream, chilled
directions
Preheat oven to 350 degrees F. Drain the pineapple slices, reserving 2 Tbsp. syrup.
In a heavy cast iron frying pan (10 inch), melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted.
Remove from heat, and arrange 8 of the pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside edge of the skillet the remaining pineapple, cut in halves. Put pecans or walnuts in the center.
In a medium bowl, mix the flour, sugar, baking powder, and salt. Add shortening and milk. Beat 2 minutes at high speed or until mixture is smooth. Add egg and reserved 2 Tbsp. of syrup. Beat 2 minutes longer.
Gently pour cake batter over pineapple in skillet. Spread evenly being careful not to disarrange the pineapple. Place on center rack of oven and bake 40-45 minutes, or until cake springs back to light touch.
After the cake is done, let the skillet stand on a wire rack 5 minutes to cool just slightly, and then loosen edges with a small spatula. Place serving platter over the cake, and turn upside down. Shake gently, and lift off skillet. Serve with heavy cream, whipped.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
no baking powder needed if using self rising flour
How much baking powder should we use for this recipe? Thanks.