Pineapple Upside-Down Cake

Ingredients

• 3 Oz. margarine
• 4 oz. brown sugar
• Slices or chunks of pineapple
• Glacé cherries
• 1-2 eggs
• 3—4 tablespoons milk
• 1 tablespoon syrup
• 8 oz. Cakeoma
• + teaspoon grated nutmeg
• | teaspoon ground cinnamon

Method

1. 1

   Melt half the margarine in a strong cake tin, add the sugar and heat, stirring, until it has dissolved.

2. 2

   Make a pattern with the pineapple and cherries over the bottom of the tin.

3. 3

   Beat the eggs with the milk, syrup and remaining margarine (melted), and stir into the sieved Cakeoma and spices, adding more milk if necessary to give a soft dropping consistency.

4. 4

   Put the mixture on top of the pineapple, and bake in a moderate oven (350° F.) for about 50 minutes.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 4. The excerpt below is the record exactly as published.

PINEAPPLE UPSIDE-DOWN CAKE 3 Oz. margarine 4 oz. brown sugar Slices or chunks of pineapple Glacé cherries 1-2 eggs 3—4 tablespoons milk 1 tablespoon syrup 8 oz. Cakeoma + teaspoon grated nutmeg | teaspoon ground cinnamon

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