Pineapple Upside-Down Cake

Nov 19

Tarrant FiglioCake, Fruits, Recipes, retro food 2 Comments

This is a family favorite that I really ought to make more often.

1 cup sugar
3 tablespoons cornstarch
no. 303. can crushed pineapple
2 tablespoons melted butter
½ cup maraschino cherries
1â…” cups all-purpose flour
½ teaspoon salt
2¼ teaspoons baking powder
â…“ cup shortening
2 eggs beaten
½ teaspoon vanilla
½ cup milk

Mix  â…“ cup of the sugar with the corn starch, add juice drained from the pineapple, and cook in a  heavy 10-inch skillet  over direct heat stirring constantly until sauce boils and becomes clear. Add drained pineapple and butter. Drain cherries, thoroughly and arrange in a pattern in the pineapple mixture. Sift  flour, measure, and resift 3 times with salt and baking powder. Cream the shortening until soft, add the remaining sugar and the eggs, and beat vigourously until smooth and fluffy. Stir in the vanilla. Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition. Turn  batter into skillet over pineapple. Bake  in a moderate oven (350° F.) 35 to 40 minutes or until center of cake is springy when lightly pressed with finger tips. Cool in pan on cake rack about 10 minutes, then turn out onto serving plate. Serve warm, with or without whipped cream.  6 to 8 servings.