Up-Side-Down Cake

Ingredients

• 3 tablespoons butter
• 1 cup brown sugar
• 1 cup nuts
• 1 cup diced pineapple
• 1 cup dates
• 1 cup cherries
• % cup milk
• 4% cup butter

Method

1. 1

   Put ingredients of first mixture into iron skillet which has been lined with brown paper, melt butter, and blend well with brown sugar, before adding nuts and fruits, which should be spread in even layers.

2. 2

   Make a batter of ingredients of second mixture, and pour over the first.

3. 3

   Bake 25 minutes in a moderate oven (350 degrees).

4. 4

   Serve with whipped cream.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 40. The excerpt below is the record exactly as published.

Up-Side-Down Cake First Mixture Second Mixture 3 tablespoons butter 22 cup sugar 1 cup brown sugar 1144 cups self-rising flour 1 cup nuts igess 1 cup diced pineapple % cup milk 1 cup dates 4% cup butter 1 cup cherries

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