Post by cuteascountry_Shortcake on Jun 11, 2005 15:19:31 GMT -6
My mother's recipe which dates back about a thousand years (or at least the 40's). She called it a "pan dowdy" but I think a real "pan dowdy" is something different.
PINEAPPLE PAN DOWDY (UPSIDE DOWN CAKE) Preheat oven to 325. Have ready a cast iron skillet (probably a 12 inch) Don't know why any oven proof skillet wouldn't work, but mother used the black one.
1/2 cup butter 1 cup brown sugar packed 1 can pineapple slices in juice; drain and reserve liquid (the 1 pound can) some maraschino cherries, if you want 3 large eggs, separated 1 cup sugar 1 cup flour (all purpose is fine) 1 teaspoon baking powder 1/2 cup juice from fruit
Melt together in the skillet the butter and the brown sugar. Arrange pineapple slices on top of melted mixture in the skillet. Put a cherry in each pineapple hole if you want. In a bowl, make a batter of 3 egg yolks, 1 cup sugar (we're using white sugar here), the flour, baking powder and 1/2 cup juice from fruit. In another bowl, beat 3 egg yolks until stiff and fold into the other batter. Pour this all into the skillet, covering the pineapple pieces. Bake at 325° for 1 hour or until tester comes clean. Turn out AT ONCE onto large cake plate or platter. Can be served warm or cooled. Lovely with whipped cream on the side (what isn't?) You can also use canned peaches or pears for this.
Submitted by Kathi in Virginia Printed in Nancy's Kitchen Newsletter 3/15/05
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