{"id":387,"date":"2009-01-08T06:30:00","date_gmt":"2009-01-08T06:30:00","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=387"},"modified":"2009-01-08T06:30:00","modified_gmt":"2009-01-08T06:30:00","slug":"best-of-the-baking-2009","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=387","title":{"rendered":"Best of the Baking, 2009"},"content":{"rendered":"

It started with a conversation about a cake “like my mother made,” and when you have a friend whose mother last made this cake before 1970, you’re actually interested in seeing if you can recreate it. Pineapple upside-down cake with red maraschino cherries? Sure, it’s the perfect 1950’s dessert — lots of butter, sugar and rum. Sounds like a perfect choice for the first cake of the new year.<\/p>\n

(This cake isn’t remotely vegan, and our friend isn’t either. But we love him anyway.)<\/p>\n

A lot of 50’s recipes for Pineapple Upside Down Cake call for boxed cake mix. We thought this wasn’t really necessary, as the cake is a really<\/i> simple sponge — and if you can make a sponge cake, you’re ready to make any number of UK desserts by just adding a custard sauce. Women of the 50’s had just been introduced to the magic of mixes, but since they’re old news now, you can do this the “long” way — which is not so very long at all.<\/p>\n

As with any recipe, before you begin, you should read all<\/i> of the fiddly little instructions. Pretend this is 1950, and your standing among the neighborhood wives depends on making this just right. (Also pretend WE didn’t make the mistake of forgetting a whole bunch of steps, and are just remind you because we’re such great bakers. Yeah, right, huh?)<\/p>\n

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Pineapple Upside Down Cake<\/b><\/p>\n\n\n\n\n\n\n\n\n

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