We had an old iron skillet that we used for everything, to fry
pancakes, pork chops that my mother and sister loved, fried chicken for picnics
and to bake our favorite cake. I don't know where mother got the Upside Down
Cake recipe but we made it so often that soon we didn't need a recipe. We
usually used pineapple for the fruit but apricots, pears and peaches are quite
good, too, with this Upside Down Cake.
Upside Down Cake
1/4 cup butter
1 cup brown sugar
1/4 teaspoon mapeline
1 small can fruit
1 cup chopped nuts
1 cup sugar
4 tablespoons fruit juice
1 cup flour
1 1/2 teaspoon baking powder
Barely let butter, brown sugar and mapeline come to a boil in a skillet and
cool. Spread drained fruit and nuts over mixture. Beat eggs separately. Add
to yolks, the sugar, juice, flour and baking powder. Fold in beaten egg whites
and a bit of salt. Pour batter over fruit in skillet. Bake in moderate oven
(350 degrees). Test for doneness. Takes approximately 30 minutes to bake.
Turn out while hot and serve with whipped cream.
Reserve the juice from the drained fruit for the 4 tablespoons of fruit juice
Skillet should be about 13inches in diameter by 3 inches deep.
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