Ingredients
4 tsp margarine
1/3 cup light brown sugar
16 oz pineapple slices, can, drai and reserve ju
4 maraschino cherries, cut in alf
1 1/4 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup oil
1/2 cup pineapple juice, reserved
1/2 tsp vanilla extract
1/2 tsp almond extract
Directions
Line a 9" round baking dish with parchment paper, folding paper over
the sides. Put margarine on paper and microwave on high 45 seconds or
until melted. Sprinkle brown sugar over margarine. Arrange 7
pineapple slices on top of sugar mixture. Decorate centers of slices
with cherries Place flour, sugar, baking powder and salt in a medium
mixing bowl. Add egg, oil, reserved pineapple juice and extracts.
Blend with a wooden spoon and pour batter over pineapple slices.
Rotating midway through cooking, microwave on 50 % (medium) 5
minutes; then microwave on high 4 to 5 minutes, rotating dish twice.
Let stand 5 minutes and invert on serving plate. Remove parchment
paper and discard.
Servings: 6 servings
Microwave Pineapple Downside - Up Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Dessert; Fruit; Microwave
The History of Recipes
Academics have tracked the existence of recipes way back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. However, generally, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to experts are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he recounts how the ancient cooks were skilled in the use of a wide range of herbs and spices, including some that we all recognise like bay, rue and asafoetida. Later on, there are two recipe books from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals cooked for the upper classes of the period. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, and basil. The introduction of these new culinary ideas caused an eruption in books on cooking, the majority of which still exist in private cookery archives. For the next few years, the powerful families of Wesstern Europe competed to serve up the best banquets, and because of this the best cooks and their recipes became highly prized. However, it wasn`t until the 19th century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the twentieth century, recipe books are highly popular due to higher levels of literacy, more leisure time and disposable income. The introduction of the TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Microwave Pineapple Downside Up Cake recipe.
