stephen Block

New Years Greetings!

Jan. 8, 2009

This is Stephen, from The Kitchen Project,
Here is the store.....The Vanilla Company

Welcome to the Enchanted Spice Newsletter

Patricia Rain

from Vanilla.com


Enchanting the Nostalgic
Pineapple Upside Down Cake

Pineapple Upside Down Cake was first mentioned in print in 1930,
and appeared in a the Sears and Roebuck catalog in 1936,
but the cake can be traced back to 1925 in a Seattle fund-raising cookbook,
although it was called Pineapple Glacé. It became popular very fast at this time
partly due to the new canned perfect pineapple rings, and other
time saving gadgets that let the homemaker focus on looks
as well as taste.

Pineapple has an interesting history.
How it got its name is funny enough
The History of Pineapple
Click on this link and catch a good tidbit for parties, and other
fun facts about this incredible fruit that I have a passion for

We recently did a catering with a 1950's theme and one
of the things we made was this cake that went over well.

I have found that using vanilla beans or a triple shot
of vanilla extract to flat out turn this upside
down cake right side up with Enchantment

I used a 9 by 13 dish for this recipe that I doubled for the party.

Here is a recipe from an old Pineapple cookbook from Dole, that I will show
My additions that I have learned that enchant this cake.

PINEAPPLE UPSIDE-DOWN CAKE

*Glacé
1/4 cup butter
1/2 cup brown sugar

5 to 7 slices Dole Pineapple (No. 2 or 1 lb., 4 oz. can) Maraschino cherries, optional
1 package white or yellow cake mix for one layer cake (or one-half of a regular size package)

Melt butter, brown sugar and 2 tablespoons of pineapple syrup in an 8 or 9-inch skillet or cake pan or in special Dole upside-down cake pan. (See offer below*.) Remove from heat and arrange pineapple and cherries in mixture.

Prepare batter as directed on cake package. Pour over mixture in the pan. Bake in a preheated 350 degree oven 40 to 50 minutes, until cake tests done. Let stand 5 minutes. Invert on serving plate. Allow 2-3 minutes before removing pan. Serve warm with whipped cream. Makes 5 or 6 servings.

Note, The way I enchant this cake with the Vanilla is
simmer the pineapple juice from the can with a split vanilla bean
for 15 minutes to infuse it well and reduce by half.
Remove the vanilla bean and add the brown sugar and
simmer for 10 minutes to make a thick syrup.
Stir in the butter to finish the glacé

I also infuse (as I do everything sweet I bake) add extra vanilla extract to
the cake batter. I know that you think I am just trying to sell vanilla, but
your wrong, I mean I do like to sell vanilla but I wouldn't sell you a pig in
a poke. it really enchants.

Start with the Syrup

Simmer the pineapple juice with the vanilla bean and reduce by half. I like to simmer for about 15-20 minutes. Then take out the bean and add the sugar and simmer for 10 minutes to make a thickened syrup. then stir in the butter.


Place in the Dish and add the pineapple rings. Rememver I have doubled the recipe
so you may want to use a round or square 9 by 9 baking dish for the single recipe.

Here is the cake batter you can add extra tablespoon or 2 of vanilla extract to it as I do.

Add the batter to the pan and smooth out.
Bake in a preheated 350 degree oven 40 to 50 minutes, until cake tests done.

This picture is blurry because the ummmm fragrant steam of the cake right out of the oven caused some steam on the lens!

Let stand 5 minutes.

Invert on serving plate. Allow 2-3 minutes before removing pan. Serve warm with whipped cream.

 

 

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15% off Vanilla Beans and Vanilla Extracts this month.

Just enter This code
3792
When you check out in the coupon box and click the button ...bingo it automatically recalculates for you.


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Vanilla Beans

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15% off Vanilla Beans and Vanilla Extracts this month.

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Pure Mexican Vanilla Extract

4 oz and 8 oz.

15% off Vanilla Beans and Vanilla Extracts this month.

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Thank you, and if you have any questions,

I would love to hear from you about what you
like to cook or any recipe requests.

Email me at stephen@kitchenproject.com

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January 8, 2009

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