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Recipe: Mathew’s Pineapple Upside Down Cake

Mathew’s Pineapple Upside Down Cake
  • 1 pound butter
  • 2 cups granulated sugar
  • 2 Tbsp. baking powder
  • 4 cups flour
  • 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
  1. 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.
  2. 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.
  3. Lastly, fold in the cinnamon and almond extract. Grease and flour cake pans and lay in pineapple slices and cherries.
  4. Pour batter in pans and bake at 350 for 50-60 minutes or until a broom straw comes out clean.
  5. Let cool for 10-12 minutes and turn the cake out.
  6. Let cool for at least 1-2 hours.
Yields 2- 9″ cake pans