Evening star., 1936-02-25
Few Recipes Are Given
For This Succulent,
inexpensive Dessert
Combination of Canned or Fresh Fruit With
Simply Made Cake Batter Proves
Wholesome.
Wholesome.

and cook until fairly thick syrup
results. Place the section Of pine
apple in this sirup and cook until
they are a light brown, turning occa-
sionally. Place the slices on the
bottom of a well-greased baking dish
and pour the syrup over them. Allow
this to cool until a semi-solid surface
is formed, and then pour in this
Cake Batter:
Il cup butter.
y cup sugar.
egg.
teaspoon vanilla.
Ia cups sifted -four.
2 teaspoons baking powder.
a teaspoon salt.
y cup milk.
Cream the fat, add the sugar, well
beaten egg and vanilla. Sift the dry
ingredients together and add alter
nately with the milk to the first mix
ture. Pour this over the pineapple,
smoothing with a knife. Bake in q
moderate oven for As minutes. Loosen
the sides of the cake and turn 1t out,
carefully, upside down. Serve with
whipped cream or hard sauce.
MAPLE UPSIDE-DOWN CAKE.
Combine "a cup maple sirup with
tablespoon melted butter. Pour into
creased, paperlined pan and sprin-
kle generously with l cup chopped
pecan nut meats. Pour the cake bat
ter. made as given above, over the
sirup, butter. nut mixture. and bake
in a moderate oven until done. Turn
out upside down and garnish with
whipped cream.
APRICOT UPSIDE-DOWN CAKE.
l can apricots.
l cup brown sugar.
l cup apricot juice from can.
Drain the fruit well and heat the
juice in saucepan. Add the sugar
Stir until dissolved, and let cook un-
til thick sirup is formed. When
cool pour into a shallow, creased
baking dish, add the apricot halves
in a neat layer, and pour cake bat.
ter over them. Bake for about sc
minutes in a moderate oven, turn
out upside down and serve with
cream or raspberry sauce. Canned
peaches and canned figs may also be
used in this way.
y x X X
THE last recipe is for a cake that
: is a little more elaborate than the
others, but that is really delicious
The cake mixture varies slightly, ir
order to give the perfect blend oi
flavor needed to insure the "blue rib.
bon" result.
MAPLE APPLE UPSIDE-DOWN
CAKE.
3 tablespoons butter.
" cup maple sirup.
2 medium-sizeo red apples.
1l2 cups family flour.
3 teaspoons baking powder.
Il teaspoon salt.
Il cup butter.
"a cup fine granulateG sugar.
2 eggs, separated.
y cup milk.
u cup grated apple q medium
sized apples).
The topping is made first. Melt
tablespoons of butter in a skillet, add
maple sirup and remove from the
heat. Cut two of the apples into
12-inch rounds 0eaving skins on) and
arrange in bottom of skillet in sirup
mixture.
Next, CRATE two apples into pulp,
leaving the skins on. There should
be one-half cup of apple puree. Cream
one-fourth cup of butter one minute
in mixing bowl; add one-half cup of
sugar and the unbeaten egg yolks and
cream together five minutes until
smooth, stiff and fluffy. Sift flour,
measure and resift three times with
baking powder and salt.
Add flour mixture and milk alter
nately in several portions to creamed
butter mixture, beating we'll after
each addition. Beat egg whites until
stiff, add remaining sugar and beat
a few seconds longer. Turn whites
into batter and cut and fold in. using
about 20 strokes, turning the bowl
frequently. Fold in apple puree
lightly.
Pour batter into the skillet over
the apple and sirup mixture, spread
ing out evenly. Bake 80 minutes in a
moderate oven (375 degrees F.). Turn
out Immediately on serving dish
and serve warm with plain or whipped
cream. This recipe makes six generous
servings.