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TODAY IN FOOD HISTORY Pineapple upside down cake (Do We Have a Recipe Thread for Easter Yet?)
CantonRep.com ^ | April 21, 2011 | Jim Hillibish

Posted on 04/23/2011 3:51:28 PM PDT by I still care

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To: knittnmom

Hey Mom, could you post a picture of Dearest Nephew’s birthday cake? I think it would fit here :)


21 posted on 04/23/2011 9:21:11 PM PDT by Ellendra (Profanity is the mark of a conversational cripple.)
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To: rightly_dividing

If you follow the recipe back to the original article, you’ll see it is a cast iron skillet recipe. That’s why I posted it. :)


22 posted on 04/23/2011 9:33:04 PM PDT by I still care (I miss my friends, bagels, and the NYC skyline - but not the taxes. I love the South.)
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To: Mrs. P

Now that sounds interesting. I’ve used pears, but I’ve never tried gingerbread.


23 posted on 04/23/2011 9:33:38 PM PDT by I still care (I miss my friends, bagels, and the NYC skyline - but not the taxes. I love the South.)
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To: I still care
Make it in a Bundt pan. Put chopped up maraschino cherries, pecans, crushed pineapple, and coconut into the batter. Use some Coco Lopez in place of whatever is used in the batter as liquid.

It turns out really well with this cake recipe:

Sift together:

2tsp baking powder
2 full cups flour
2 cups white sugar

Beat together:
4 eggs,
1 tsp salt
2 tsp vanilla extract

Mix the egg mixture and flour/sugar until smooth

Heat to boil 1 cup milk and 2 T butter

Add to egg/flour/sugar mixture until smooth

Add to the above mixture:
8 oz drained crushed pineapple
1/2 package shredded sweetened coconut
1/2 sm can Coco Lopez
1/2 cup chopped pecans
About 8 or 10 chopped up maraschino cherries

Prepare the Bundt pan with brown sugar (2.5 cups light brown sugar and 1 stick melted butter distributed evenly. Then arrange pineapple slices in various artful ways, add maraschino cherries to pineapple slice holes, stick in pecan halves in and around the pineapple slices wherever you can. Finally add carefully the batter so you won't dislodge the pineapple, etc.

Bake at 350 for about 1.5 hours or until a wooden kebab stick comes out clean. Remove and after a few minutes invert onto a large platter. If it doesn't come out immediately, have the pan supported on the edges and it will eventually fall out. Reposition any of the topping that may have come off. Refrigerate and wait until the next day to serve it with whipped cream or vanilla ice cream.

This will be the most beautiful pineapple upside down cake you will have ever seen. And the nut, coconut, coco lopez, crushed pineapple mixture in the batter makes the cake part into something wonderful, not merely a device to hold the topping. I have fixed this many times over the past 30 years and it's always finished off. If it makes it to a couple of days, there is a wonderful taste that permeates everything even more than when it is freshly baked.
24 posted on 04/23/2011 9:39:54 PM PDT by aruanan
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To: Sacajaweau
Pineapple upside down cake .........sounds like an American culinary arts mascot for this country at this point in time. Pinapple bottom up top down inside out cake, a van jones recipe
25 posted on 04/24/2011 6:33:16 AM PDT by ronnie raygun (V)
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To: Ellendra

Not sure how this will work, as the only place i have it posted is Facebook, but here you go:
<”img src=”http://www.facebook.com/media/set/fbx/?set=a.1595857383073.2080169.1435134825#!/photo.php?fbid=1595858023089&set=a.1595857383073.2080169.1435134825&type=1&theater";>


26 posted on 04/24/2011 3:50:08 PM PDT by knittnmom (Save the earth! It's the only planet with chocolate!)
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