Woody,
Here is a delicious recipe:
[b]Fresh Pineapple Upside-down Cake[/]
Ingredients
1/3 cup butter
1/2 cup firmly packed light brown
sugar
2 tablespoons granulated sugar
1/2 teaspoon grated fresh lemon peel
1/4 inch-thick ring slices of fresh pineapple, cored
Pecan halves or chopped pecan
Cake Batter
Rum Barbancourt 3*** or 5*****
Unsweetened whipped cream
Melt butter in bottom of a heavy 10-inch
frying pan or a 9-inch square baking pan.
Stir together brown sugar, granulated sugar,
and lemon peel; sprinkle evenly over butter.
Arrange pineapple slices together in a
decorative pattern over sugar.
Add pecans if you wish.
Pour Cake Batter
over fruit.
Bake in a moderate oven (350°)
for 40 to 50 minutes or until toothpick
inserted in center comes out clean.
Immediatly turn upside-down onto serving
platter; leave pan over cake for a few
minutes.
Serve while warm.
Drizzle a spoonful of rum
over each serving and let it soak in. Pass
whipped cream.
Makes 8 servings.
Cake Batter: Sift together into a mixing
bowl 11/3 cups sifted all-purpose flour, 1
cup of sugar, 2 teaspoons baking powder,
and 1/2 teaspoon salt.
Add 1/3 cup soft
butter, 2/3 cup milk, and 1 teaspoon vanilla.
Beat until very smooth, about 2 minutes.
Add 1 egg and beat for 2 minutes more.
From Barbancourt Recipes
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