Pineapple Upside Down Cake 1925


The term 'upside down cake' wasn't used very much before the middle of
the 19th century, but the style of baking probably dates back much
further, probably to the Middle Ages. The early recipes for fruit
upside down cakes were made in cast iron skillets on top of the stove.

The classic American 'Pineapple Upside Down Cake' dates to sometime
after 1903, when Jim Dole invented canned pineapple. The Hawaiian
Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in
1925, judges from Fannie Farmer's School, Good Housekeeping and McCall's
magazine on the judging panel. The 100 winning recipes would be
published in a cookbook the following year. Over 60,000 recipes were
sent in, and 2,500 of them were for Pineapple Upside Down Cake.

So it is obvious that between 1903 when canned pineapple was first
available, and 1925 when the contest was held, Pineapple Upside Down
Cake had become a very popular item. The Hawaiian Pineapple Company ran
an ad campaign in 1926 based on the fact that so many recipes for the
cake had been submitted, naturally making the Pineapple Upside Down Cake
even more popular.

Pineapple Upside Down Cake
(1925 winner of the Hawaiian Pineapple Company Recipe Contest)

1 large can of either Crushed or Sliced Hawaiian Pineapple.
2 cups flour
2 teaspoons baking
1/2 teaspoon salt
1/2 cup butter or substitute
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla.
2 tablespoons butter
1 cup brown sugar

Drain the juice from 1 large can of either Crushed or Sliced Hawaiian
Pineapple. Sift 2 cups flour. Sift again with 2 teaspoons baking powder
and 1/2 teaspoon salt. Cream 1/2 cup butter or substitute, gradually add
1 cup sugar; cream well. Beat yolks and whites of 2 eggs separately.
Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk
alternately, mixing well. Fold the 2 beaten egg whites and 1 teaspoon
vanilla. Melt 2 tablespoons butter in large frying pan. Spread 1 cup of
brown sugar over pan. Add pineapple (if Sliced is used, place slices
closely together on the sugar; if Crushed, simply pour in the
well-drained fruit). Pour cake batter over fruit. Bake 45 minutes. [350
degrees] Turn upside-down on serving dish and garnish with maraschino
cherries. Whipped cream may be spread over top.

Source: Food Reference Newsletter
From Ann In Fla


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