| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh pineapple; peeled, cored and cubed |
| 2 1/2 |
c |
Sugar |
| 1 |
ts |
Ground cinnamon; in all |
| 1 |
ts |
Grated nutmeg; in all |
| 1 1/2 |
|
Sticks butter; softened, in all |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
pn |
Salt |
| 2 |
|
Whole eggs |
| 1 |
ts |
Vanilla |
| 1 |
c |
Milk |
| 2 1/4 |
c |
Flour |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA22
Preheat oven 350 degrees F. In a mixing bowl, toss the pineapple with 1 cup
of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a hot cast
iron skillet, melt 1/2 stick of the butter. Caramelize the pineapple, about
3 to 5 minutes. For the batter: In a mixing bowl, cream one cup of the
butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in
the baking powder, baking soda, vanilla, 1/2 teaspoon cinnamon, 1/2
teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter
evenly over the pineapple. Bake for about 40 minutes, or until the cake is
golden brown and pulls away slightly from the edges of the skillet. Cool
for about 30 minutes, then invert over a large platter.
Yield: 12 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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