Saturday we had some new friends stop in with their charming family. They presented us with a lovely and delicious pineapple. I quickly pulled out one of my favorite books "The Gentle Art of Domesticity" by Jane Brocket. In it she writes about her first experience with being gifted with this lovely jewel of a fruit. Not only does she discuss the symbolism of "hospitality" that it carries with it but she also discusses it as an art form and how we see it in crochet, prints on fabric, carved on furniture, in architecture, etc. Interesting.
On the web I found this description "The princess of fruits and the symbol of hospitality". I like that.
Dave loves, loves, loves, Pineapple Upside Down Cake and I make it for him every March 17th for his birthday as any smart wife would! Please enjoy this recipe. I bake ours in a round cast iron skillet! Pineapple Upside-Down Cake
- 1/4 cup margarine or butter
- 2/3 cup packed brown sugar
- 1 can (16 ounces) sliced pineapple, drained
- Maraschino cherries,if desired
- 1 1/3 cups all-purpose flour
- 1 cup granluated sugar
- 1/3 cup shortening
- 3/4 cup milk
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
Heat oven to 350. Heat margarine in 10" ovenproof skillet or square pan, 9x9x2 inches, in oven until melted. Sprinkle brown sugar over margarine. Arrange pineapple slices in skillet. Place cherry in center of each pineapple slice.
Beat remaining ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet. Bake skillet 45 to 50 minutes, square 50 to 55 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto heatproof plate. Let skillet ramin over cake a few minutes. Serve warm and, if desired with Whipped Cream!
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