Desert # 1 for Dinner No. 4 (Mexican) November 26

Its official - guests will be treated to Pineapple Upside-Down Cake and Creme Caramel

Here is the St A Recipe for Pine-Apple Upside-Down Cake.

Pineapple Upside-Down cake (for 12” round pie pans)

NOTES:This is from the newest Fannie Farmer. The recipe is for an 8-9” skillet or pan. I think the pie pans at St. Andrew’s are 12” so I have adapted the recipe for a 12” round pan (1 ½ x the recipe for each pan; double is 3 X the recipe)

I think if you double each of these adapted recipes, you could do two pans at once. Doubled amount is in boldface.

18 tablespoons butter = 9 oz or 1 cup + 2 tablespoons (1 lb + ¼ cup)
1 ½ cups brown sugar (3 cups)
3/8 cup pineapple juice (3/4 cup)
8 whole pineapple rings (16)
¾ cup milk (1 ½ cups)
2 eggs (4 eggs)
2 ¼ cups all purpose flour (4 ½ cups)
1 tablespoon baking powder (2 tablespoons)
¾ teaspoon salt (1 ½ teaspoons)
¾ cup sugar (1 ½ cups)

I am ordering inthe basis of 6 skillets being made.

Preheat the oven to 400Degrees F.

Melt 6 tablespoons of the butter in a heavy pan and stir in the brown sugar; cook until the sugar has melted and is bubbling. Remove from heat and stir in the pineapple juice. Pour into the pie pan. Arrange pineapple rings in each pan. (If you want to put the cherries in, they go in the middle of each ring.)

Set pans aside.

Melt the remaining butter and stir in the milk and eggs, beating well. Mix the flour, baking powder, salt and sugar in a bowl, add the egg-milk mixture and beat till smooth - but do not overbeat. Pour over the pineapple slices and bake about 35 minutes.

Test with a toothpick or straw. Cool in the pan 10 minutes and turn out - or leave till ready to serve. After you turn them out, you can always warm the pans on the stove for a few seconds to melt any remaining caramel topping and scrape it onto the cakes.

Serve with whipped cream - if desired.