STRAWBERRY
UPSIDE DOWN CAKE
Ingredients:
| Fresh Strawberries |
6 large |
| Strawberry Glaze |
4
tablespoons |
| Maraschino Cherries |
6 |
| Maraschino Cherries
Juice |
2 ounces |
| Brown Sugar |
½ cup |
| Butter |
3
tablespoons |
| Shortening |
1/3 cup |
| Flour (sifted) |
1¼ cups |
| Sugar |
½ cup |
| Baking Powder |
2
teaspoons |
| Salt |
½
teaspoon |
| Egg |
1 medium |
| Grated Lemon Peel |
(from)1
large lemon |
Preparation:
In an 8 inch square baking dish, melt the
butter.
Then stir in the brown sugar to a smooth even paste.
Slice the strawberries lengthwise and set into the brown
sugar
(cut side up if you please)
Halve the maraschino cherries and place them between the
strawberries.
Put the flour in a mixing bowl and cut in the shortening.
Then add all of the remaining ingredients and beat to a
fine well mixed paste.
Add a little maraschino juice if it appears to be a
little to stiff.
The final mixture should be almost at the point of
flowing
like molasses in January when you are out doors in the
middle of a Canadian snowstorm.
( although why you would be there at that time
I have no idea)
Pour this paste over the strawberries and putz around
with a spatula till
you get tired of trying to level it out.
Bake at 350° F for 30 to 35 minutes. Then cool for
about 15 minutes.
Invert the cake onto a plate.
I
like it served cold with whipped cream, or hot with ice
cream.
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