"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Wednesday, January 14, 2015

My son came home on leave and brought us a pineapple from Hawaii,

did you know that pineapple is the only fruit allowed to come across state lines because of it's high acidity?  It was so pretty and smelt so wonderful!
I decided to make an upside down pineapple cake with it.......in my iron skillet.
Preheat oven to 350 F 
Just pick out a large 10 in. iron skillet and spray bottom and side with a light coat of cooking spray. 
Mix 3/4 cup brown sugar with 2 tablespoons of butter with a fork until crumbly. Press the sugar into the bottom of the skillet. Arrange either fresh or canned pineapple rings on top of the sugar. Add maraschino cherries  into the pineapple holes and in between. 

Mix up the cake batter, ( recipe follows below) and spread on top  of pineapple/sugar.
Place into oven and bake about 40 to 45 minutes until browned. 

Carefully and quickly invert on to pan. 

Sugar- Pineapple
3/4 cup brown sugar
2 Tbs. butter
Canned pineapple rings or fresh pineapple
Maraschino cherries
Cake Batter
1 1/4 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp. vanilla
Beat all ingredients in a large mixing bowl until well combined. Follow instructions above .