Seven-Up Pound Cake
INGREDIENTS:
1 cn Pineapple Slices In Syrup 1/2 ts Salt
(1 pound 4 ozs) 1/2 c Milk
1/4 c Butter 1/4 c Vegetable Oil (Or Solid
2/3 c Brown Sugar, Firmly Packed Vegetable Shortening)
Maraschino Cherries 1 lg Egg
1 c Unbleached Flour, Unsifted 1/4 ts Grated Lemon Rind
3/4 c Granulated Sugar 1 ts Lemon Juice
1 1/2 ts Baking Powder 1 ts Vanilla Extract
1 cn Pineapple Slices In Syrup 1/2 ts Salt
(1 pound 4 ozs) 1/2 c Milk
1/4 c Butter 1/4 c Vegetable Oil (Or Solid
2/3 c Brown Sugar, Firmly Packed Vegetable Shortening)
Maraschino Cherries 1 lg Egg
1 c Unbleached Flour, Unsifted 1/4 ts Grated Lemon Rind
3/4 c Granulated Sugar 1 ts Lemon Juice
1 1/2 ts Baking Powder 1 ts Vanilla Extract
This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find in the cookbook, is that this one uses a skillet for a baking pan.
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice.
Combine the flour, sugars, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm.
VARIATION:
For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.
Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice.
Combine the flour, sugars, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm.
VARIATION:
For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.