In the Kitchen ~ Pineapple Upside Down Gingerbread

Over in the Uk..the grandchildren are enjoying the run up to Christmas

Little Mr had his school Nativity... where he was the Inn Keeper

and he said his one line perfectly

"No Room Here"

Meanwhile in Little Miss's School it was Christmas Sweater Day..

and Little Miss chose her own..

Little Tufty "happily" got in on the act too...

But behind the scenes...

Pineapple Upside Down Gingerbread

Baking is ongoing... and I needed a quick recipe to take to a coffee morning today. I chose a  recipe from my 1940s recipe collection. An easy and very moist Pineapple Upside Down Cake using a Gingerbread Sponge.

This recipe from Better Homes and Gardens Magazine, November 1940 turned out really nice... and went down a treat with the ladies.

I made no changes... but I couldnt quite get the pineapple pattern the same as the picture in the magazine.. plus... a few little cracks wont make the slightest difference

2 tablespoons butter 

1/2 cup sugar
6 slices canned pineapple
1/4 cup shortening

1/2 cup brown sugar

1 beaten egg

1/2 cup light molasses

1 3/4 cups cake flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon soda

1 teaspoon ginger

1/2 teaspoon cinnamon

1/2 cup sour milk or buttermilk

• Melt butter in 8-inch square pan
• Add brown sugar and return to oven until melted.
• Arrange pineapple. 
• Thoroly cream shortening and granulated sugar
• Add egg and molasses; mix well. 
• Add sifted dry ingredients alternately with sour milk. 
• Pour over pineapple slices. 
• Bake in moderate oven (350°) 50 minutes. 
• Serves 9