UPSIDE-DOWN CAKE FOR THE WORKERS AT THE SOUP KITCHEN ENJOY DAN:

JAMAICAN UPSIDE DOWN CAKE FOR THE LADIES AT THE SOUP KITCHEN

         Serves 10                                                              by CHEF DAN:

 

INGREDIENTS:

2 tablespoons butter

1/4-cup brown sugar

1-teaspoon cinnamon

1 (14 Oz) can sliced pineapple

8 maraschino cherries

3/4- all-purpose flour

1 teaspoon baking powder

3 tablespoons butter, room temperature

1/2-cup white sugar

1 teaspoon vanilla extract

1/4-cup buttermilk

1 teaspoon rum, or more

1/4-cup pineapple juice

1 egg

2 tablespoons lime juice

 

DIRECTIONS:      (PRE-HEATED OVEN TO 350 DEGREES)

1.   Over medium-heat, melt butter in a large cast iron skillet and add the brown sugar and cinnamon.

2.   Stir until sugar is melted.

3.   Arrange pineapple slices and place 1 maraschino cherry in the middle of pineapple slices.

4.   In a mixing bowl, combine sifted flour, baking powder a pinch of salt.

5.   In another bowl, beat the butter and sugar until light and fluffy.

6.   Add vanilla, to the butter mixture and beat like hell.

7.   Add egg and again beat like you know what.

8.   In another bowl combine buttermilk, pineapple juice, lime juice and rum.

9.   Fold the wet ingredients into the dry alternating between additions of the sugar egg mixture and the buttermilk mixture.

10.                Pour the cake batter over the prepared topping.

11.                Bake in pre-heat oven about 35 minutes.

12.                As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.  ENJOY DAN:       BON-APPETITE!!