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Pineapple Upside-Down Cake VI Tasty Recipes

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Pineapple Upside-Down Cake VI

"This recipe was given to me by means of one in all my first-rate friends. Cooked apples, peach, apricot, pear or papaya slices may be used rather than pineapples, or a aggregate of two end result like pineapple and papaya."

Ingredients :

  • 1 cup white sugar
  • 1 tablespoon butter
  • 1 (20 ounce) can pineapple rings
  • 1/3 cup reserved pineapple juice
  • half cup butter
  • 2 cups white sugar
  • eight egg yolks
  • eight egg whites
  • 1/four teaspoon cream of tartar
  • three cups cake flour
  • three teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/four cup evaporated milk

Instructions :

Prep : Cook : 24M Ready in :
  • Preheat oven to 350 degrees F (one hundred seventy five stages C). Melt sugar In a small saucepan at the stovetop, then add butter. Pour this syrup into a 9x13 inch pan, followed with the aid of the pineapple juice. Arrange the pineapple earrings on the syrup and set aside. Sift collectively flour, baking powder and salt. Set aside.
  • In a big bowl, cream butter and 1 cup of sugar until mild and fluffy. Add egg yolks progressively, beating properly. On low pace, add the sifted flour combination alternately with the milk.
  • In a separate massive bowl, whip egg whites and cream of tartar till gentle peaks form. Gradually add 1 cup of sugar and beat until stiff, but no longer dry. Fold egg whites into batter until no streaks continue to be.
  • Pour batter over pineapple in the pan. Bake at 350 stages F (a hundred seventy five degrees C) for 45 mins, or until toothpick inserted into cake comes out easy. Invert right away onto serving dish.

Notes :

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