I actually remembered to take a picture of some of my icky food. I’m not sure why I find this so exciting when it is still wastage…apparently I’m easily amused. No news there. Excuse the photo, I didn’t use a proper camera-I’m still trying to reform.
This is a piece of the raspberry cake that I mentioned before.
Well, you don’t look so pretty now do you?
Add to the list of shame:
2) a portion of pea soup (I brought this to work and then missed lunch a couple of days)
3) a scoop of mashed potatoes (I made WAY too much one day but my father-in-law valiently tried to make his way through them-what a trooper)
4) Hey! No oranges!!!!!! I’m going to call this some sort of warped victory of sorts.
Sadly, for me, there is now no music on my blog. The site that I had grabbed the gadget from had some licencing issues apparently and now all of my favourite music is blocked. Sigh. I know a number of people don’t like music on blogs so maybe this is for the best.
On a brighter note, I have finally decided what treat to make to end this week of bakinpalooza.
Pineapple Upside Down Cake
I found this recipe on Frugal Girl’s comments the other day and was thrilled! The husband loves anything with pineapple and since this is his week (enjoy it now buddy, because it’s almost over…) I wanted to try this style of cake out anyway and was going to have to hunt for a good recipe.
If you have a chance, click on Frugal Girl’s link any day and be inspired. Her writing is positive, kind and always makes me want to try that much harder.
Marion’s Pineapple Upside Down Cake
Preheat oven to 350 (325 for glass pans) Use cast iron skillet or 8 in round cake pan
Put 1/2 cup butter and 1 cup brown sugar and put into heated oven (or microwave if using glass pan) to melt butter. Stir to mix. Add pineapple rings (save juice)on top with cherries in middle of slices. (Note: I despise with a passion, glaceed cherries so they just won’t be in the cake that I make)
In another bowl mix 3 egg yolks (save whites), 1 cup white sugar and 5 tbs reserved pineapple juice. Sift together 1 cup regular flour, 1 tsp baking powder and 1/2 tsp salt. Add to egg mixture. Beat 3 egg whites until stiff and fold into egg and flour mixture. Pour into pan over pineapple.
Bake 45-50 minutes. Flip over onto serving plate.