Here is a recipe I made from the Whitehouse Family Cookbook-available from
NLS on cassette.
I've included my own notes-which is where you will see *LS. (A note.)
.
Pineapple upside-Down Cake
Source: The Whitehouse Family Cookbook
16 oz. can pineapple in light syrup
2 cups light brown sugar
1/3 cup melted butter
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 tsp. cinnamon
1/3 cup vegetable shortening
1 egg
7/8 cup buttermilk *LS. (1 cup minus 2 Tbsp equals 7/8 cup.)
Preheat oven to 350 deg.
Drain pineapple and reserve 2 Tbsp. of syrup.
In a small mixing bowl combine half of the light brown sugar with the melted
butter and the reserved pineapple syrup.
*LS. (I used Fresh pineapple and used 2 Tbsp. of orange juice.)
Spread the above mixture evenly over the bottom of a 9-inch square baking
pan. *LS. (Used an 8 inch pan-pan was verry full.)
Arrange the pineapple over the mixture in the pan.
In a mixing bowl sift together the flour, baking powder, baking soda, salt
and cinnamon.
In a larger bowl cream togetherthe shorteningwith the remaining 1 cup of
light brown sugar. Add the egg and beat until light and fluffy. Alternately
mix in the flour and the buttermilk beating well after each addition.
Continue beating until the batter is smooth.
Spoon batter over the pineapple. Bake for 55-60 minutes.
Let pan cool on a wire rack for 5 minutes and then invert onto a serving
plate.
*LS. (First made 1-2007. Would be good with the addition of chopped nuts or
coconut. Moist texture-a little sweet.)
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