Pineapple Upside Down Cake
Clear Tote two-sided handwritten index card
Ingredients
- 1/2 cup butter
- 1 " brown sugar
- 1 No2. can sliced pineapple
- 2 Tablespoons large whole pecans
- 1 cup sifted Cake flour; 1 teas. Baking Pow.
- 1/8 teas salt.; 3 eggs separated
- 1 cup granulated sugar
- 3 Tablespoons pineapple juice
- whipped cream, if desired
Directions
- Melt butter in large baking pan. Spread brown sugar evenly in pan.
- Arrange pineapple slices on sugar, filling in spaces with pecans.
- Sift flour baking powder & salt together.
- Beat egg yolks until light. adding sugar gradually, add pineapple juice.
- Sifted flour, fold in stiffly beaten egg whites.
- Pour batter over pineapple.
- Bake in moderate oven (375°) 30 to 35 min.
- Turn upside down on cake plate.
- Serve with whipped cream if desired
- Make in 9x9-in cake pan.
Timing: 30 to 35 min.
Temperature: 375°
Equipment: large baking pan; cake plate; 9x9-in cake pan
As written
[illegible crossed-out marginal word]
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Arwilda’s changes
- Crossed-out word or phrase removed between "pineapple slices" and "on sugar"; original is unreadable.
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