I saw this mentioned briefly in some other thread and thought the poster
might like to compare a very old Aussie recipe to her mothers.

http://www.recipezaar.com/226246

" Golden Circle " - Pineapple Upside-Down Cake

This is the best pineapple upside-down cake! My mother has the same
recipe in a book from the 1970's and the same recipe is still
available/posted on the Golden Circle website currently. Golden Circle
is an Australian brand and canned from Australian grown products Sadly -
this recipe I have not yet tried to make as gluten-free.

by **Jubes**

PINEAPPLE LAYER
450 g sliced pineapple in syrup (Golden Circle brand, of course!)
60 g butter
1/2 cup brown sugar
6 red glace cherries
CAKE
60 g butter
1/2 cup caster sugar (aka superfine sugar)
1 egg
1/4 teaspoon vanilla essence
1 1/4 cups self-raising flour
1/2 cup milk


1. Preheat your oven to 180°C.

2. PINEAPPLE LAYER:.

3. Melt the butter and pour into the base of a 20cm round cake tin;
also brush the butter around the sides of the tin.
4. Sprinkle the brown sugar over the base of the tin. Arrange the
pineapple rings (a flat single layer)in the tin and place a cherry into
the centre of each ring.

5. CAKE BATTER:.

6. Cream the butter and sugar until light and fluffy.
7. Beat in the egg and the vanilla.
8. Sift the flour and fold into the mixture, alternating with the
milk.
9. Pour the cake batter over the pineapple and cherries.
10. Bake for 40 to 50 minutes, or until a skewer inserted into the
cake comes out clean.
11. Remove the cake from the oven and loosen the cake from the sides
of the tin.
12. Invert the cake onto a serving plate. Enjoy either warm or cold.



--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

On Jan 8, 8:54*pm, PeterLucas > wrote:
> I saw this mentioned briefly in some other thread and thought the poster
> might like to compare a very old Aussie recipe to her mothers.
>
> http://www.recipezaar.com/226246
>
> " Golden Circle " - Pineapple Upside-Down Cake
>
> This is the best pineapple upside-down cake! My mother has the same
> recipe in a book from the 1970's and the same recipe is still
> available/posted on the Golden Circle website currently. Golden Circle
> is an Australian brand and canned from Australian grown products Sadly -
> this recipe I have not yet tried to make as gluten-free. [snip recipe]

Looks good to me except that it fails to use a cast iron skillet. My
grandmother's version always started with her melting some butter in a
skillet, tilting it to coat the sides with butter, then sprinkling in
some brown sugar. Next came pineapple rings and cherries, then the
batter was poured in and it went into the oven. Just seems inadequate
to use an ordinary baking pan instead .... -aem

One time on Usenet, aem > said:
> On Jan 8, 8:54=A0pm, PeterLucas > wrote:

> > I saw this mentioned briefly in some other thread and thought the poster
> > might like to compare a very old Aussie recipe to her mothers.

That was me and it was my Gramma's recipe. Thanks! :-)

> > http://www.recipezaar.com/226246
> >
> > " Golden Circle " - Pineapple Upside-Down Cake
> >
> > This is the best pineapple upside-down cake! My mother has the same
> > recipe in a book from the 1970's and the same recipe is still
> > available/posted on the Golden Circle website currently. Golden Circle
> > is an Australian brand and canned from Australian grown products Sadly -
> > this recipe I have not yet tried to make as gluten-free. [snip recipe]
>
> Looks good to me except that it fails to use a cast iron skillet. My
> grandmother's version always started with her melting some butter in a
> skillet, tilting it to coat the sides with butter, then sprinkling in
> some brown sugar. Next came pineapple rings and cherries, then the
> batter was poured in and it went into the oven. Just seems inadequate
> to use an ordinary baking pan instead .... -aem

My reaction as well -- sounds nice but what about the cast
iron? Gramma's recipe is about the same as your grandmother's,
aem, except hers called for Crisco and I replaced that with
butter. I get the feeling hers is an older method, possibly
created when butter was hard to find. I also prefer pecan halves
to the cherries -- I hate candied cherries, but I know many love
them...

--
Jani in WA

On Wed, 9 Jan 2008 04:54:57 +0000 (UTC), PeterLucas >
fired up random neurons and synapses to opine:

>I saw this mentioned briefly in some other thread and thought the poster
>might like to compare a very old Aussie recipe to her mothers.
>
>http://www.recipezaar.com/226246
>
>" Golden Circle " - Pineapple Upside-Down Cake

<recipe snipped>

The below is a completely different take on pineapple upside down
cake, but is very, very good. Don't be put off by the prunes.They just
make the pineapple rounds on the bottom of the cake, when turned out
of the pan, into what looks like Black Eyed Susans
(http://en.wikipedia.org/wiki/Rudbeckia_hirta):

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Volteado De Pina
Categories: mexican
Yield: 12 servings

3/4 c butter; softened
1/3 c sugar
1 1 lb.4 oz. sliced pineapple
pitted prunes
pecan halves
1 c sugar
3 eggs
1/2 c evaporated milk
2 c flour
2 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1/2" springform pan
with 3 tablespoons butter. Sprinkle with 1/3 cup sugar. Drain
pineapple, reserving 1/2 cup syrup. Arrange pineapple slices in an
attractive pattern to cover bottom of pan. Cut any extra slices in
half and stand at sides of pan. Place a prune in the center of each
pineapple slice. Fill in spaces between slices with pecan halves with
rounded sides down. Set pan aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with
electric mixer on medium speed until mixture is light and creamy. Add
eggs. Beat until fluffy. Add milk and reserved pineapple syrup. Bet
until blended. In a sifter, combine flour, baking powder and salt.
Sift in 3 parts into creamed mixture, beating after each addition
until just blended. Bet at high speed 1 min. Carefully pour batter
over pineapple in prepar4ed pan, spreading evenly. Bake 45 - 55 mins,
until a wooden pick inserted in center of cake comes out clean. Cool
in pan on a rack. Remove side of pan. Invert cake on a serving plate.
Remove pan bottom. Makes one 9 1/2" cake.

Terry Pulliam Burd
--

SEAGULL MANAGER : A manager, who flies in, makes a lot of noise,
craps on everything, and then leaves.

To reply, replace "meatloaf" with "cox"

On Wed 09 Jan 2008 06:17:41p, Little Malice told us...

> One time on Usenet, aem > said:
>> On Jan 8, 8:54=A0pm, PeterLucas > wrote:
>
>> > I saw this mentioned briefly in some other thread and thought the
poster
>> > might like to compare a very old Aussie recipe to her mothers.
>
> That was me and it was my Gramma's recipe. Thanks! :-)
>
>> > http://www.recipezaar.com/226246
>> >
>> > " Golden Circle " - Pineapple Upside-Down Cake
>> >
>> > This is the best pineapple upside-down cake! My mother has the same
>> > recipe in a book from the 1970's and the same recipe is still
>> > available/posted on the Golden Circle website currently. Golden Circle
>> > is an Australian brand and canned from Australian grown products Sadly
-
>> > this recipe I have not yet tried to make as gluten-free. [snip recipe]
>>
>> Looks good to me except that it fails to use a cast iron skillet. My
>> grandmother's version always started with her melting some butter in a
>> skillet, tilting it to coat the sides with butter, then sprinkling in
>> some brown sugar. Next came pineapple rings and cherries, then the
>> batter was poured in and it went into the oven. Just seems inadequate
to
>> use an ordinary baking pan instead .... -aem
>
> My reaction as well -- sounds nice but what about the cast
> iron? Gramma's recipe is about the same as your grandmother's,
> aem, except hers called for Crisco and I replaced that with
> butter. I get the feeling hers is an older method, possibly
> created when butter was hard to find. I also prefer pecan halves
> to the cherries -- I hate candied cherries, but I know many love
> them...
>

Here is another version of Pineapple Upside Down Cake. I prefer it because
the batter is a spongecake rather than a butter cake. The spongecake soaks
up a lot of that good syrup from the topping, where the butter cake often
just gets gooey.


* Exported from MasterCook *

Mother's Pineapple Upside-down Cake - 1932

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
1 c Brown sugar
7 sl Pineapple
7 ea Maraschino cherries
3 ea Eggs, separated
1 c Granulated sugar
5 tb Pineapple juice
1 c All-purpose flour
1 t Baking powder

Melt one half cup butter in a large iron frying pan. Add one cup brown
sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay complete
wheel of pineapple in center. Put cherry in center and place half wheels
around as in picture. make following sponge batter--Beat yolks of three
eggs, add one cup granulated sugar and five tablespoons of pineapple
juice. Sift in one cup of flour and one teaspoon baking powder. Fold
into
stiffly beaten egg whites. pour over fruit. Bake forty-five minutes to
hour in moderate oven.

Note: This recipe was included with a concave-bottom "Up-Side-Down" Cake
Pan my mother purchased in the late 1930's. It was manufactured by the
Chicago Mettalic Manufacturing Co., Chicago, Ill., 1932.

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/10(X)/08(MMVIII)
*******************************************
We are upping our standards... so up yours.
*******************************************

REC: Upside down Pineapple Cake

Group: rec.food.cooking Date: Thu, Jan 10, 2008, 8:41am (EST+5) From:
* Exported from MasterCook *
********************************Mother's
Pineapple Upside-down Cake - 1932
Recipe By * * :
Serving Size : 6 * * Preparation Time :0:00
Categories * : Cakes * * * * * * * * * * * *
* Desserts
****Amount Measure * * * Ingredient -- Preparation Method
--------**------------**----------------------
**********1/2 * * * * * * c Butter
**1 * * * * * * * * c Brown sugar
**7 * * * * * * * * sl Pineapple
****7 * * * * * * * * ea Maraschino cherries
**3 * * * * * * * * ea Eggs, separated
****1 * * * * * * * * c Granulated sugar
**5 * * * * * * * * tb Pineapple juice
**1 * * * * * * * * c All-purpose flour
**1 * * * * * * * * t Baking powder
****Melt one half cup butter in a large iron frying pan. Add one
cup brown sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay
complete wheel of pineapple in center. Put cherry in center and place
half wheels around as in picture. make following sponge batter--Beat
yolks of three eggs, add one cup granulated sugar and five tablespoons
of pineapple juice. Sift in one cup of flour and one teaspoon baking
powder. Fold
into
****stiffly beaten egg whites. pour over fruit. Bake forty-five
minutes to hour in moderate oven."
****************************Wayne
Boatwright
*******************************************
Date: Thursday, 01(I)/10(X)/08(MMVIII)
*******************************************
We are upping our standards... so up yours.
*******************************************

Good recipe Wayne...will save
Thanks ..............P---Love your Sig


"Food, Art and Films,What else do you need?...Well.."Tyler Florence
reached out his hand and begged me to go with him ..Damn!..thats when I
woke up,T'was all a dream"

On Thu 10 Jan 2008 03:54:19p, Smitty xx told us...

>
> REC: Upside down Pineapple Cake
>
> Group: rec.food.cooking Date: Thu, Jan 10, 2008, 8:41am (EST+5) From:
> * Exported from MasterCook *
> ********************************Mother's
> Pineapple Upside-down Cake - 1932
> Recipe By * * :
> Serving Size : 6 * * Preparation Time :0:00
> Categories * : Cakes * * * * * * * * * * * *
> * Desserts
> ****Amount Measure * * * Ingredient -- Preparation Method
> --------**------------**----------------------
> **********1/2 * * * * * * c Butter
> **1 * * * * * * * * c Brown sugar
> **7 * * * * * * * * sl Pineapple
> ****7 * * * * * * * * ea Maraschino cherries
> **3 * * * * * * * * ea Eggs, separated
> ****1 * * * * * * * * c Granulated sugar
> **5 * * * * * * * * tb Pineapple juice
> **1 * * * * * * * * c All-purpose flour
> **1 * * * * * * * * t Baking powder
> ****Melt one half cup butter in a large iron frying pan. Add one
> cup brown sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay
> complete wheel of pineapple in center. Put cherry in center and place
> half wheels around as in picture. make following sponge batter--Beat
> yolks of three eggs, add one cup granulated sugar and five tablespoons
> of pineapple juice. Sift in one cup of flour and one teaspoon baking
> powder. Fold
> into
> ****stiffly beaten egg whites. pour over fruit. Bake forty-five
> minutes to hour in moderate oven."
> ****************************Wayne
> Boatwright
> *******************************************
> Date: Thursday, 01(I)/10(X)/08(MMVIII)
> *******************************************
> We are upping our standards... so up yours.
> *******************************************
>
> Good recipe Wayne...will save
> Thanks ..............P---Love your Sig
>
>
> "Food, Art and Films,What else do you need?...Well.."Tyler Florence
> reached out his hand and begged me to go with him ..Damn!..thats when I
> woke up,T'was all a dream"
>

You're welcome... Enjoy!

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/10(X)/08(MMVIII)
*******************************************
Echo Trek: To boldly go off-topic
where &#*@^$ NO CARRIER
*******************************************