METHOD
Topping:
Lightly rub the bottom of a 12 inch cast iron skillet with a little oil.
Sprinkle brown sugar evenly over bottom of skillet then top with chunks
of cold butter distributed evenly.
On top of brown sugar-butter
layer, evenly place pineapple rings. Put a Maraschino Cherry in the center
of each ring. Set aside while you make batter.
Preheat oven to 350°F.
Batter: Mix together
flour, baking powder, and salt and set aside.
In a large bowl, cream
together the butter and sugar until smooth. Continue creaming with a mixer,
adding eggs, one at a time, and stirring until mixture is lemon colored.
Add vanilla and mix well. With mixer running, alternately add flour mixture
and milk-liquid mixture. Beat with mixer on medium speed for three minutes,
or three strokes if mixing by hand.
Finish: Pour prepared
cake mixture carefully over brown-sugar-pineapple topping in bottom of
skillet. Spread to an even depth all over, and carefully place in pre-heated
350°F oven on a middle rack. Bake for 45 to 50 minutes until a clean
toothpick or butter knife inserted in middle of cake comes out clean.
Remove from oven (Careful!
The handle is hot!). Let cake sit on top of stove for 5 minute,s then
run a knife quickly around edge of cake to loosen. Invert carefully on
a plate large enough to hold entire cake. Let it stand for a minute before
carefully lifting skillet off.
Yield: 1 cake
This recipe from www.inmamaskitchen.com
Contributor: Cliff
Lowe
Note:
for an easier, campfire version, use 1 box of white cake and prepare as
directed. Then follow these instructions for preparing and baking.
read
Cliff's article about iron skillets
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