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pineapple upside down cake
Apr. 7th, 2009 04:17 pmThis always seems to me like a very 80s thing, and indeed I got the recipe from a cookbook printed in 1977 (The Dairy Book of Home Cooking).
We had half a pineapple left from making pork and pineapple, and decided an upside down cake would be a good thing to do with it. It was already chopped up, and I decided against the glace cherries too, but it was jolly nice nonetheless.
Take 2oz of soft brown sugar and 2oz butter, and melt together in a pan. Tip the resultant gloop into the bottom of a greased, 20cm round cake tin. Put the pineapple on top.
Put 8oz self raising flour, 1 tsp of vanilla essence, 2 eggs, 4oz butter and 4oz caster sugar into the food processor and blitz. I guess you could use a food mixer - cream butter and sugar, add eggs and vanilla essence, fold in flour.
Transfer it to the cake tin, bake at 180/gas 4 for about 1hr 10 minutes.
Very retro :)
We had half a pineapple left from making pork and pineapple, and decided an upside down cake would be a good thing to do with it. It was already chopped up, and I decided against the glace cherries too, but it was jolly nice nonetheless.
Take 2oz of soft brown sugar and 2oz butter, and melt together in a pan. Tip the resultant gloop into the bottom of a greased, 20cm round cake tin. Put the pineapple on top.
Put 8oz self raising flour, 1 tsp of vanilla essence, 2 eggs, 4oz butter and 4oz caster sugar into the food processor and blitz. I guess you could use a food mixer - cream butter and sugar, add eggs and vanilla essence, fold in flour.
Transfer it to the cake tin, bake at 180/gas 4 for about 1hr 10 minutes.
Very retro :)
| Originally published at Reactive Cooking. |