Hi! Yes, I'm still here. I know I have been absent from the blog-o-sphere for quite some time. Let's just put it down to the soul sucking process of looking for (and being denied) work and leave it at that. But if any of you hear of anything remote send it my way please - because at this point I'm actually considering an Only Fans page for something innocuous and random. *sigh*
But back to the post at hand...
A few days ago, I read something somewhere (no, I have no idea where or in what context) that mentioned Upside Down Pineapple cake. And I thought to myself, I haven't had, heard of, or seen one since I was a mere child.
Do certain foods come in and out of fashion? I'm guessing they must if I haven't thought about this treat in a million years. It's weird what stands the test of time (pound cake, anyone) and what doesn't. So, I decided to make one.
I pulled out my trusty Better Homes & Garden New Cookbook (that my mother misguidedly gave me when I got married; thinking I'd actually use it to make meals. Hahahaha - we all know how THAT turned out) thinking surely it would have this old fashioned recipe. And, of course, it does.
So, I set out to make this cake. And, if I do say so myself, it turned out pretty well.
I will also state, unequivocally, maraschino cherries are disgusting. And now I have a practically full jar waiting to expire in thee years in my refrigerator. *sigh*
I had a bite (minus the cherry) before I sent it to it's new home (one of my neighbors) and it's actually pretty tasty and moist. Will it become part of my usual rotation of cakes? No, probably not. While good, I didn't consider it be amazing.
But in the interest of sharing, I figured I'd give you the recipe in the event that you want to relieve your childhood too.
1 8oz can of pineapple slices (good luck with that, I could only find a 24 oz can).
2 tablespoons butter (I prefer unsalted)
1/2 cup packed brown sugar
Maraschino cherries, halved (If I do make this again, I'd probably just leave them out as they are only good for color)
1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/3 cup shortening
3/4 cup granulated sugar
1 egg
1 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Drain pineapple, reserve liquid. Halve slices (oops. I skipped that part and used whole). Melt butter in a 9 in round cake pan. Stir in brown sugar and 1 tablespoon of the reserved pineapple juice. Add water to remaining liquid to make 2/3 cups. Arrange pineapple and cherries in the pan. Combine flour, baking power and 1/4 teaspoon salt. Beat shortening about 30 seconds. Add granulated sugar, beat till well combined. Add egg and vanilla, beat 1 minute. Add dry ingredients and the 2/3 cup liquid alternately to beaten mixture, beating after each addition. Spread in pan. Bake for about 40 minutes. Cool for 5 minutes; invert onto a plate.
So, tell me, what random food/dessert was part of your childhood that you never see or hear about anymore?
