Pineapple Cake

Here’s another guess at what this is, but I’m a little more confident this time. This looks like a recipe for pineapple cake, or even pineapple upside down cake if you take a little effort. A little history, of course, because that is what I do heh. The first pineapple packing house was built in Hawaii in 1906. Pineapple found its way stateside and Americans (and others around the world) were thrilled with the tangy, sweet fruit. Also, skillet cakes were a thing well known to home chefs. I myself have a very old recipe for a prune cake that is baked in a skillet, then turned out upside down so the glaze is on top. The pineapple upside down cake was a natural evolution of the skillet cake.

Completely separate from the pineapple cake of American history is the Taiwanese pineapple cake, which is smaller, like a pastry. The pineapple industry is huge in Taiwan and celebrated a variety of ways, including the tourist food pineapple cakes.

This particular recipe is not for an upside down cake however, it is for a blended pineapple cake. This type of cake might have been iced with a light vanilla buttercream icing, or even a cream cheese icing, depending on your preference. You could also top it with the traditional cherries, sliced almonds, or a combination of both. The timing for baking isn’t on here, so I looked at several recipes for a guide. Start at 30 minutes checking with a toothpick but don’t go beyond 50 minutes.

Pineapple Cake

2 eggs beaten

1 c shortening

1 c brown sugar

1 c while sugar

1 t vanilla

Sift 4 c flour, 2 t baking soda, 2 t baking powder

Combine the sugars and flour mixture with the eggs, mix well. 

Add 1 c nuts – crushed pineapple juice and all

375

 

Further reading

American Baking Down the Decades via King Arthur Flour blog

Pineapple Upside Down Cake and History via What’s Cooking America

Pineapple Cake Recipe via She Wears Many Hats

Information on Taiwanese Pineapple Cakes via Wikipedia

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