This week I went retro, and decided it was time to bring back that old favourite ‘Pineapple Upside-down Cake’. This topsy turvy treat is one of my all time favourites, and I can remember my mother baking it when I was a kid. There’s nothing like a good slice of nostalgia!
After last week’s Whoopie Pies, I was looking for a cake that was a little less labour intensive, and not as messy. I was still picking up hundreds and thousands from the kitchen floor as late as yesterday, after my enthusiastic sprinkling. Poor Miffy (the house rabbit) must have felt like she was slipping on marbles all week!
The great thing about a pineapple upside-down cake is that it’s very easy to make. I don’t even need a recipe book to make this cake. It’s just a basic sponge recipe poured into a round tin over the pineapple rings, with cherries in the middle. So when Tobey woke me from my sleep to ask what I wanted from the supermarket on Sunday morning, I was able to rattle off a list of ingredients with the speed and accuracy of ‘The Rain Man.’
The preparation went according to plan, and I even got transported back to my childhood by drinking the pineapple juice from the tinned pineapple. Unlike my childhood, I risked life and lip by drinking it straight from the tin. What would my mother say?! After an hour of cooking on a low heat, the cake was ready, and the kitchen smelt like a tropical paradise.
Tobey had a slice or two, and I took a third of the cake to my friend Julie’s house. This is the same Julie who suggested Whoopie Pies, and who has been a loyal follower of this blog.
We had a wonderful dinner, followed by my pineapple upside-down cake, with strawberries on the side. It was delicious, and even Julie’s Dad who said he wasn’t keen on pineapple in cakes, was converted.
All that is left of the cake now is the rejected glace cherries on the cake board. I have a love hate relationship with glace cherries. Their radioactive glow is great from a decoration point of view, but they have a very over-processed sugary taste that’s a bit over the top sometimes.
Julie’s mum Doris very kindly gave me a fabulous ‘Cakes of the World’ recipe book, which I will be baking something out of very soon.
Next week though, we have a ‘What Bridie Baked’ extravaganza where I will be baking physics themed cakes, with my cousin Rosie in Bristol.
Watch this space!
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