There’s a Pineapple Upside Down Cake in the oven. In this time of Upside Down mortgages, weather, climate, and economy, I was thinking about what’s the good in writing about food? As the thoughts shuffled through the process, the only conclusion that comes to mind is that “Food is the source.” It is one of the elements central to life as humans. ( Okay, queen of the obvious.)
What I have come to appreciate about great cooks and chefs is the care and thought that go into preparing a meal. It’s high art. Even the basics, a bowl of cereal with milk and fruit put together with intention is an art.
The hours that go into the growing and manufacturing grains depend on the weather – the climate. The farmers in Minnesota, Wisconsin, Iowa, North Dakota, South Dakota, Michigan and beyond produce the wheat, corn, soybeans, cooking oils, meat, poultry, fish, and smaller producers like the Native Americans give us wild rice.
Harvest success depends on weather, good climate, and hours of tending vast fields and small family gardens. The sun, the wind, the rain and the snow make it possible for me to enjoy this bounty. Summer plenty reminds me to be thankful for these gifts made by many hands. To celebrate summer I am making this cake to share with friends.
Pineapple Upside Down Cake Recipe from Kitchen Kompanion: Recipes by Members of Lansing Reformed Church Ladies Christian Fellowship of Lansing Michigan.
By Marguerite Petroelje
½ cup butter
½ cup brown recipe
3 eggs (separated)
1 cup sugar
1 cup flour
1 teaspoon baking powder
½ cup pineapple juice
Melt in a large frying pan the butter and brown sugar. Arrange pineapple wrings, nuts and cherries in it. While above is simmering, beat eggs whites till stiff. Set aside. Mix together granulated sugar, egg yolks (beaten), flour, baking powder, pineapple juice. Fold into egg whites. Pour over pineapple. Bake about ½ hour at 350 degree oven,
This is straight from the source and in the cook’s own words. (No cherries with red dye were used in the making of this cake. Left those out.) Note: use a cast iron pan that can go from the stove to the oven.
Bake a cake! Enjoy.
Your comments and recipes are welcome.