Pineapple Upside Down Cake

Ingredients

• a piece of butter the size of an egg
• 1 c. brown sugar
• Cut 4 slices of pineapple
• a few walnuts
• 3 eggs
• 1 c. sugar
• 1 c. pastry flour
• 6 tbsp. pineapple juice

Method

1. 1

   Melt butter in a frying pan, stir in brown sugar, and pat to cover the bottom.

2. 2

   Arrange pineapple and walnuts over sugar.

3. 3

   Beat eggs separately, adding half the sugar to the whites and the other half to the yolks, then add pineapple juice.

4. 4

   Combine mixtures and fold in flour.

5. 5

   Pour batter over the mixture in the pan and bake in a slow oven for 45 minutes to 1 hour.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 11. The excerpt below is the record exactly as published.

PINEAPPLE UPSIDE DOWN CAKE In a heavy frying pan, slowly melt a piece of butter the size of an egg, stir into this a generous 1 c. brown sugar, and pat well to cover the bottom of the pan. Cut 4 slices of pineapple into small pieces and arrange over sugar. Sprinkle a few walnuts over this, set aside and mix the following: 3 eggs 1 c. sugar 1 c. pastry flour 6 tbsp. pineapple juice

Cook this with the app: pantry check, scaling, and the assistant.