If you were Registered and logged in, you could reply and use other advanced thread options
|
Posted by Carol In WI on September 29, 2006, 4:24 pm
Anyone ever make it in a cast iron pan, if so, can I get the directions?
Thanks A Bunch, Carol In WI
|
|
Posted by cmg on September 29, 2006, 4:36 pm
Carol,
Make it as usual - when I had the pan that would hold it, I made no
changes to the recipe. I think that I was a little generous with the
brown sugar/butter combo, but that was it. Don't butter/flour or
anything the pan before hand - I recall it works best is the pan is
"seasoned", however.
The thing that I do different than most, is that I use the liquid
from the unsweeted can of rings instead of the milk in the recipe. A
lot of people who have tasted mine really liked it - and it seems that
was the only difference.
Yum - when can I come by for a piece?
Christina
Carol In WI wrote:
show/hide quoted text
> Anyone ever make it in a cast iron pan, if so, can I get the directions?
> Thanks A Bunch, Carol In WI
|
|
Posted by Susan in Ontario on September 30, 2006, 4:57 am
You know when I was little, my mom used to make this cake, but with mandarin
oranges instead of pineapple, as we little ones didn't like pineapple. I
can still remember how good it was........
Susan in Ontario
show/hide quoted text
> Carol,
> Make it as usual - when I had the pan that would hold it, I made no
> changes to the recipe. I think that I was a little generous with the
> brown sugar/butter combo, but that was it. Don't butter/flour or
> anything the pan before hand - I recall it works best is the pan is
> "seasoned", however.
> The thing that I do different than most, is that I use the liquid
> from the unsweeted can of rings instead of the milk in the recipe. A
> lot of people who have tasted mine really liked it - and it seems that
> was the only difference.
> Yum - when can I come by for a piece?
> Christina
> Carol In WI wrote:
>> Anyone ever make it in a cast iron pan, if so, can I get the directions?
>> Thanks A Bunch, Carol In WI
>
|
|
Posted by 'Nez on September 30, 2006, 3:48 pm
Carol In WI wrote:
show/hide quoted text
> Anyone ever make it in a cast iron pan, if so, can I get the directions?
> Thanks A Bunch, Carol In WI
That's the only way I do it.
Just put half a package of brown sugar in the bottom of the pan. Put
your pineapple slices on top all around the pan making the circle
smaller each time, or start in the middle with one and build onto it
until the whole of the brown sugar is covered. Mix up your cake
batter, boxed or from scratch, pour over this until the pan is nearly
full, put in the oven and bake. Once it is done, turn it out of the
pan onto a plate and let the melted brown sugar run all over the
outside of the cake. So good it will make you swallow your tongue.
Frances
|
|
Posted by Parrotfish on September 30, 2006, 4:22 pm
show/hide quoted text
"'Nez" wrote >
> Carol In WI wrote:
>> Anyone ever make it in a cast iron pan, if so, can I get the
>> directions?
> That's the only way I do it.
> Just put half a package of brown sugar in the bottom of the pan. Put
> your pineapple slices on top all around the pan making the circle
> smaller each time, or start in the middle with one and build onto it
> until the whole of the brown sugar is covered. Mix up your cake
> batter, boxed or from scratch, pour over this until the pan is nearly
> full, put in the oven and bake. Once it is done, turn it out of the
> pan onto a plate and let the melted brown sugar run all over the
> outside of the cake. So good it will make you swallow your tongue.
That cake sounds scrummy..... Could you post the recipe ?
--
Regards........ P-f (dribbling over the keyboard)
|
Page 1 of 2 1 2 > last >>
|
|
Yahoo! 
Google 
Windows Live 
del.icio.us 
digg 
Netscape 
XML Sitemap
> Thanks A Bunch, Carol In WI