Pineapple
Upside-Down Cake
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1/3 c.
butter ˝ c.
brown sugar (packed) 1 can (1
lb. 4 oz.) sliced pineapple, drained 1 1/3 c.
unbleached flour 1 c.
sugar 2 tsp.
baking powder ˝ tsp.
salt 1/3 c.
soft shortening 2/3 c.
milk 1 tsp.
vanilla ˝ tsp. lemon
flavoring 1 egg |
Heat oven
to 350 degree. Melt butter in 9” x 9”
square pan. Sprinkle brown sugar
evenly over butter. Arrange pineapple
in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if
desired. Mix flour,
sugar, baking powder and salt in mixer bowl.
Add shortening, milk, flavorings.
Beat 2 min. at medium speed, scraping constantly. Add egg, beat 2 more min., scraping
bowl. Pour batter over fruit. Bake 40 to 50 min. Immediately turn upside down on serving
plate. Serve warm with ginger ice
cream. |
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Ginger
Ice Cream 2 c. milk 2 c.
heavy cream 1 vanilla
bean, split lengthwise 8 egg
yolks ˝ c.
sugar ˝ c.
thinly sliced ginger
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Blanch
thinly peeled ginger in boiling water for 1 min. Drain.
Combine the milk and cream in a large saucepan. Scrape the seeds from the vanilla bean and
add them to the pan, along with the bean and ginger. Bring just to a boil, then remove from the
heat. Cover and steep for 30
mins. Whisk egg yolks and sugar together
in a medium bowl. Slowly add the hot
milk mixture to the egg mixture, whisking constantly so the eggs do not
curdle. Return the mixture to the
saucepan and cook over medium heat, stirring constantly with a wooden spoon
until the mixture coats the back of the spoon. Strain the custard into a bowl. Set the bowl over an ice/water mixture to
chill as fast as possible. Stir
occasionally until cool. Freeze in an
ice cream maker according to the manufacturer’s instructions.
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