I was so good tonight! Despite spending an entire day on the road, I still baked for my 30D30B challenge. Now that is dedication! Hubby and I hit the road at 6:30 am to drive through Annapolis and visit with his host family from his days at the Naval Academy. After almost ten years they are all still in touch and we always have a great time hanging out. We ate a nice lunch on campus and then we finished the drive to New Jersey to stay with my wonderful mother-in-law. Really, how many of you can say you have a wonderful mother-in-law and not be lying through your teeth!? As soon as we walked in the door, she had our glasses filled with wine, take-out Chinese food on the way, and recipes out for us to bake together in support of my little bloggy blog. Awesome.
Actually, today was the first time we have shared the kitchen with each other. Lord knows, I am no chef! So, I stay out of the way of the masterful Italian women in my extended family while they are making their “only mom’s will ever taste this good” lasagna.
Tonight, though, my MIL was as excited as I was to work (though you can’t really call it that) together in the kitchen. She brought out one of her great recipes – Pineapple Upside Down Cake. I think it was the least stressful and most fun I’ve had trying something new in these last six days. Never having made PUD Cake, I didn’t know what to expect. I had to eat two pieces to confirm that it was a delicious cake. It is such a specialized cake, I think I will probably reserve it for Hawaiian luaus, beach and pool parties. It is one of those kinds of cakes that you need to be in the mood for to not go just grab a chocolate cake mix box.
A great thing about her recipe is it is a nice size cake. It is smaller and calls for an 8 inch square pan (of course round would work fine too), so you aren’t making this enormous cake that you feel guilty for eating the entire thing in one night…something I have been trying very hard NOT to do all week!
It needs little more introduction than this, so grab your MIL and a glass of wine – I know some of you might actually need the latter to deal with the former – and enjoy some cake!
- 1/4 c. butter
- 1/3 c. firmly packed brown sugar
- 4 - 5 pineapple slices, drained
- 4 - 5 maraschino cherries
- 1 1/4 c. all purpose flour
- 3/4 c. sugar
- 2 t. baking powder
- 1/2 c. milk
- 1/2 t. salt
- 1/4 c. shortening
- 1 egg
- 1 t. vanilla
- Melt butter in an 8” square pan in the oven
- Sprinkle crumbled brown sugar over melted margarine
- Arrange pineapple rings over the brown sugar mixture
- Place a maraschino cherry in the center of each pineapple ring
- In a large bowl, sift flour with sugar, baking powder and salt
- Add shortening and milk, beat 1 – 1.5 minutes at low speed
- Add egg and vanilla, beat 1.5 minutes more
- Pour batter over fruit, bake at 350 for 40 – 45 minutes
- Allow to cool for 5 minutes
- Loosen sides with spatula and invert onto plate
- Let stand for one minute before removing from pan