Cook’s Nook
Pineapple Upside-Down Cake
Caramel mixture for bottom of cake pan:
Melt in 9-inch pan:
- 1/4 c. butter
Sprinkle over butter:
- 1/2 c. brown sugar
Drain:
- 1 can pineapple
Place 5 slices on top of sugar; set juice aside.
Cover with the following batter:
Cream:
- 1/4 c. butter
- 1/2 c. sugar
Add:
- 1 egg
- 1 t. vanilla
Sift together:
- 1 1/2 c. flour
- 2 t. baking powder
- 1/4 t. salt
Add dry ingredients to the creamed mixture alternately with 1/2 c. pineapple juice. Bake at 350 for 40 minutes. Remove cake from pan immediately after taking from oven.
Swedish Almond Rusks
Beat together:
- 1 c. shortening
- 1 1/2 c. sugar
Add:
- 2 beaten eggs
- 1 c. buttermilk
Mix in:
- 4 c. flour
- 1 t. baking soda
- 1 t. salt
- 1 1/2 t. ground cardamom
- 1 c. chopped almonds
Bake in loaf pans at 350 for 30 to 40 minutes. Slice while still hot. Let cool, eat, and enjoy!
—Abigail Spinks