3 cn (8.5 oz size) sliced pine- 1 1/2 ts Baking powder
-apple in heavy syrup (12 1/2 ts Salt
-slices) 1/4 c Shortening
1/4 c Butter 1/2 c Milk
2/3 c Light brown sugar, packed 1 Egg
1/3 c Pecan or walnut halves 1 c Heavy cream, chilled or
1 c Flour 1 pt Vanilla ice cream
3/4 c Sugar
1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the
syrup.
2. In a heavy 10 inch skillet (preferably cast iron) melt the butter
over medium heat. Add brown sugar, stirring until the sugar is
melted. Remove from heat. Arrange 8 pineapple slices on the sugar
mixture, overlapping the slices slightly around the edge of the pan.
Put one slice in the center. Place the walnut or pecan halves in the
center of each slice of pineapple. Arrange around the inside of the
skillet edge the remaining pineapple, cut in halves. Put
pecans/walnuts in the center.
3. In a medium bowl, mix the flour, sugar, baking powder and salt.
Add the shortening and milk. Beat 2 minutes at hight speed or until
mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two
minutes more. Gently pour cake batter over the pineapple in the
skillet and spread evenly. Be careful not to disarray the pineapple.
4. On a rack in the center of the oven, bake 40-45 minutes or until
golden in color and surface of cake springs back to the touch. After
the cake is done, let the skillet stand on a wire rack 5 minutes to
cool slightly. With a small spatula, loosen cake from the edge of the
skillet all around. Place the serving platter over the cake, and turn
upside down (carefully). Shake gently.Lift off skillet.
Serve with fresh whipped cream or vanilla ice cream.
Yields
8 servings