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Monthly Stonewall Jackson Kitchen Recipes
Recipe of the Month
Mathew's Pineapple Upside
Down Cake
INGREDIENTS
:
1 pound butter
2 cups granulated sugar
2 Tbsp. baking powder
9 eggs
4 oz. evaporated milk
4 oz. orange juice
Dash of almond extract
1 tsp. cinnamon
Zest of 1 orange or lime, grated
Fresh pineapple slices, half inch thick
Maraschino cherries
DIRECTIONS
:
In a large mixing
bowl, cream
the butter and sugar until smooth with an electric mixer. In a
separate bowl, whisk the eggs and the zest until light and fluffy;
then pour the batter into the whisked eggs and mix well. Then,
slowly add and fold in one cup of sifted flour, alternating each cup
with the mixture of baking powder, orange juice and milk, mixing
each well. Lastly, fold in the cinnamon and almond extract. Grease
and flour
cake pans
and lay in pineapple slices and cherries. Pour batter in pans and
bake at 350 for 50-60 minutes or until a broom straw comes out clean
:-). Let cool for 10-12 minutes and turn the cake out. Let cool for
at least 1-2 hours.
Yields 2- 9"
cake pans
Enjoy!!! Mathew William
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