MediaPass

Tuesday, November 13, 2012

Pineapple Upside Down Cake – cooked in a seasoned iron skillet is Always in Style!

 These cakes were all the rage over fifty years ago and if you ever taste one, you’ll know why. Mix it up put it all in a well-seasoned iron skillet and an hour later, you have a masterpiece. This family favorite recipe came from The Ultimate Southern Living Cookbook and it’s a keeper!
1/2 cup butter
1 cup brown sugar, firmly packed
3 (8-1/4 ounce) cans pineapple slices, undrained
10 pecan halves
12 - 14 maraschino cherries, halved
2 large eggs, separated
1 large egg yolk
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
     Melt butter in a 10-inch cast iron skillet over low heat. Sprinkle brown sugar in skillet and remove from heat.
     Drain pineapple, reserving 1/4 cup juice. Set juice aside. Cut pineapple slices in half, reserving one whole slice.
     Place whole pineapple slice in the center of the skillet. Arrange 10 – 14 slices of pineapple spoke fashion around whole slice in the center. Place pecan halves around the pineapple slice in the cter. Place a cherry half in the whole pineapple slice and in the centers of the sliced pineapples in the spoke.
     Arrange remaining pineapple slices, cut side up around the sides of the skillet. Place a cherry half in the center of each piece of pineapple around the sides.
     Beat three egg yolks at high speed until thick and pale; gradually add 1 cup sugar; beat well. Combine flour and the next three ingredients; stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
     Beat egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into the batter.
     Spoon batter evenly over pineapple in the skillet. Bake at 350 degrees 45 – 50 minutes or until cake is done. Invert cake onto serving platter which is a little larger than the skillet. Scrape any remaining glaze from the skillet onto the cake.

4 comments:

Lita said...

This is beautiful, not to mention delicious sounding. My mom made her pineapple upside down cakes in her cast iron skillet. I have that now. I must use your recipe and continue the tradition. Drop by my kitchen at tumbleweedcontessa.com and leave a recipe on our Holiday Cookie Exchange. I'd love ito hear from you.

kelliemurray said...

Why am I being asked to pay for a subscription???

Laurie said...

I'd like to know that too - Subscription? Seriously?

Libby Murphy said...

Recipes are no charge when posted. As they roll over into archives there is a minimal subscription fee. Thank you for your interest in my recipes. If you choose some of the many other wonderful recipes available to you, I understand. Join us at Twirl and Taste , there's a lot more to come. Have a happy and blessed holiday season.