PINEAPPLE UPSIDE DOWN CAKE
Carolyn Loos, River Forest, Il.

14 cup butter, 1 cup brown sugar,
1 can sliced pineapple, pecans, walnuts
and whole cherries for decorating, 1 cup
sifted cake flour, 1 teaspoon baking
powder, 3 eggs separated, pinch of salt,
1 cup white sugar, 5 tabespoons pine-
apple juice.

Melt butter in large baking pan.
Spread brown sugar evenly in pan and
arrange pineapple slices on sugar, fill-
ing in spaces with nuts and in the
centre of pineapple place a maraschino
cherry.

Sift flour, baking powder and salt
together, Beat egg yolks until light,
adding sugar gradually, add pineapple
juice and flour. Fold in stiffly beaten
egg whites. Pour batter over pineapple
and bake in 375-deg. F. oven 30-35
minutes. Turn upside down and serve
with whipped cream.

28

CHERRY UPSIDE DOWN CAKE
Nora Stanley, Santa Monica, Calif.

2% cups pie cherries, % cup white
sugar, 2 tablespoons cornstarch, 1 table-
spoon butter, % teaspoon almond ex-
tract.

Drain the juice from the cherries,
add sugar and cornstarch, cook until
thick and clear. Add cherries, butter
and flavoring. Turn into a large, well-
buttered pan.

Batter

6 tablespoons. shortening, 1% cup
sugar, 1 egg, % cup bran, 1 teaspoon
grated orange rind, % cup orange
juice, %4 cup milk, 1% cups flour,
2 teaspoons baking powder, % teaspoon
salt, 144 teaspoon soda.

Cream shortening and sugar, add egg
and beat hard. Add _ crushed _ bran,
orange rind, orange juice and milk.
Sift flour, measure and sift with baking
powder, soda and salt. MIX QUICKLY
and spread over cherries. Bake in mod-
erate oven 375 degrees for 35 minutes.
Invert while hot on large round plate.
Serve with whipped cream.