Thursday, March 27, 2008

Breaking the Break with a Cake

Well...I'll start with an apology for disappearing out the blogsphere without any notice. Initially it was my son and the holidays that kept me busy. After awhile, I kind of became a little lazy to blog. Also, like most of the people I chose the "weight loss" as my New Year Resolution. So all my favorite and comfort foods are off-limits for now. That's why I didn't check any of your blogs either for the fear of facing temptation. I'm so sorry that and I promise to check all of your posts soon.

Although this was a long break, I have accomplished a few things with Kavin. He has started eating normal foods without pureeing. In just 2 weeks his diet has changed completely. He now eats a wide variety of food and I have become tension free. I consider this as my "8th World Wonder" as I have been thinking when that "time" would come for Kavin to stop gagging on foods and eat normally. I also feel that ever since I posted the info about Kawasaki disease many people had been sending their prayers and blessings for Kavin and that seems to have changed him sooooo much. I have no words to express my THANKS to each and every one of you for all your support. Coming to the cooking part, I have been doing it everyday but rarely took pictures of it. Anyway, here is my first cake that I baked for "B" for his b'day. He is not a big fan of frostings.

So I chose this pineapple upside-down cake and I followed the recipe from my Southeren Living Cookbook. The cake turned out really good and we enjoyed every single bite of it. It tasted exceptionally good with some ice cream on the side. For a amature baker like me this recipe turned out to be a great success. I hope you try it too if you haven't baked this cake before.

Butter or margarine- 1/2 cup
Brown sugar - 1 cup (firmly packed)
pineapple slices - 3 (8 1/4 oz) cans undrained
Pecan halves- 10 ( I did not use it as I didn't have it)
maraschino cherries- 11 (cut into halves) (use more like me if you want to)

large eggs - 2 (seperated)
egg yolk- 1
sugar- 1 cup
All-purpose flour - 1 cup
baking powder- 1 tsp
ground cinnamon- 1/2 tsp
salt- 1/4 tsp
vanilla extract- 1 tsp
cream of tartar- 1/4 tsp

This recipe calls for using a cast-iron skillet. But I had only cake pans so I went ahead and used it. First you melt the butter in microwave and pour it in the cake pan.

Spread it evenly. Then sprinkle brown sugar and press it to the bottom.Drain Pineapple, reserving 1/4 cup juice. Set juice aside. Arrange pineapple slices in the pan as desired. You can keep it whole or cut it up. Place a cherry half in the center of each pineapple rounds. Other than that you can arrange cherries as you like.Beat 3 egg yolks at high speed with an electric mixeruntil thick and pale. Gradually add sugar and beat well. Combine flour and the next 3 ingredients. Stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.

Beat egg whites and cream of tartar at high speed until stiff peaks form. Fold beaten egg whites into batter. Spoon batter evenly over pineapple in the cake pans. Bake at 350 deg for 45 to 50 mins or until the cake is set. You can tell that the cake is done when you see that the toothpick you insert in the center of the cake comes out clean. Rest the cake for 10 mins and then invert it. Pour any remaining glaze on the top of the cake. Cut it into wedges and enjoy it while it is still warm with some cold vanilla ice-cream.I hope not to take a break anymore. But I'm going to limit my blogging hours as I don't want to sit in my couch all the time. I'll visit all of your blogs in the weekend and make up for the lost time. Take care guys and have a great weekend.

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