Roaring 20's Tippler Recipe
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May 6, 2013
Roaring 20's Tippler Recipe
- 2 Ounces sparkling water
- 1 Ounce white peach puree
- Splash fresh lemon juice
- Splash simple syrup
- lemon slice
Add ingredients to a shaker tin with ice and gently fold/stir. Strain into champagne flute.
Roaring Twenties Desserts That Deserve a 2020 Comeback
The Roaring Twenties might be associated with beaded flapper dresses and pinstriped suits, economic prosperity, and the rise of the "Lost Generation." But the 1920s were a unique time for cooking, especially when it came to desserts. A multitude of factors — including Prohibition, refrigerators becoming common in most households, and the beginning of the Great Depression — were at play and affected everything from ingredient sourcing to cooking techniques.
But just because these dish ideas are a century old doesn&apost mean you can&apost enjoy them today during the 2020s. From tomato soup cake to layered gelatin, find out what desserts were a hit a hundred years ago:
Roaring 20's Tippler Recipe - Recipes
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Recipes of the Roaring 20’s: What you can expect at a Gatsby-themed party in 2020
I t’s 2020, and we’re welcoming in a new decade. However, many of us are also hearkening back to a hundred years ago, what are commonly referred to as the “roaring twenties”. This era in American history is well-known for being the decade of jazz and speakeasies, with The Great Gatsby playing at the forefront of many people’s minds. But what did they eat and drink a hundred years ago? How much have food trends changed? And perhaps most importantly, what should you serve or expect to be served at a 1920’s-themed party this year?
Orange juice was popular in the 1920’s, which isn’t so different from today. In The Great Gatsby, Gatsby himself orders large quantities of oranges to be freshly squeezed for his parties. This decade was also known for its excess, since World War I had only recently ended, and with it the exhortations to conserve food for the troops. During the war, which America joined in 1917 and lasted until 1918, efforts to ration food had created trends like Meatless Mondays and Wheatless Wednesday, where families would try to abstain from eating certain foods. This sounds pretty familiar to some of the dieting and conservation efforts taking place today, with recipes designed specifically to avoid meat or other foods (either for health reasons or environmental concerns).
In a cookbook from the era, The Fifty-Two Sunday Dinners, one meal suggestion included baked ham, boiled carrots and peas, clam broth, potatoes with cheese, fried cauliflower, stuffed celery, walnut bread and custard for dessert. This menu is a little more intricate than many contemporary dinners, but most of the food items themselves are fairly standard for our day and age. Canned foods were now becoming accessible, as canning had become a convenient method of storing and transporting food to troops during World War I. Fruits and vegetables started to be featured more in people’s diets since produce could be available out-of-season with the boom of canned foods.
But this doesn’t exactly mean that the 1920’s was a healthy time. Take a look at these products created during this decade: Wonder Bread, Baby Ruth candy bars, Popsicles, Hostess cakes and Kool-Aid. Oh, and don’t forget Velveeta. Technology was making food more processed and more convenient, which had both pros and cons for the people living in the 20s. Our age faces similar problems with our busy lifestyle, especially those of us who are students, convenient food often works better for our schedules and processed foods are often cheaper, but neither of these factors positively impact our health.
Okay, but let’s be honest, 20’s parties probably aren’t going to be serving canned peas. So how do people today usually reinterpret roaring twenties’ food and drinks for today’s palates and expectations?
Cocktails and/or mocktails are usually standard for the occasion. In the roaring twenties, speakeasies served the majority of the illegal alcohol produced during the Prohibition era. However, bathtub gin wasn’t exactly the tastiest alcohol out there, so cocktails rose in popularity to cover up the flavor of the poor quality alcohol. Some common cocktails of the era include mint juleps and Sidecars, and there are dozens of twenties-inpsired mocktails online as well.
Deviled eggs are still in style, though not quite as beloved as back in the 1920’s. Anybody out there put paprika on deviled eggs? Well, so did the Americans a hundred years ago, thanks to the Hungarian immigrants who popularized the spice. Pastry pigs were also mentioned in The Great Gatsby, though most people nowadays would call them pigs in a blanket. Jello was a big deal some jello desserts involved layering different colored jellos in a rainbow, and others incorporated pieces of fruit or other ingredients into the jello mold. Aspics were also served in the 20s, which is a savory version of jello, often with chicken and vegetables inside. It’s unlikely that any party this decade will be serving up an aspic, but an adventurous host might just surprise you. One more staple of the period was macaroni and cheese, which many people don’t necessarily associate with the 20’s. However, almost every cookbook contained a recipe for it, so it really does seem to be a popular dish of the time.
Food has changed a lot over the past one hundred years, but there are still plenty of surprising similarities. If you’re celebrating the new year, raise a glass of orange juice and hope that meat jello doesn’t come your way.
What People Ate During The Jazz Age Will Give You A Tummy Ache
Ah, the Jazz Age — it elicits images of sultry, wild jazz bands, speakeasy raids, and social, artistic, and cultural flourishing. Of course, the wild and wonderful Jazz Age (or Roaring Twenties) — which is defined as post World War I, 1920 through the 1930s — also saw the Great Depression hit around 1929, which would have a massive impact on American families and culture, including the food people ate.
Around the 1920s, the food people consumed saw some big changes — namely because of the advent of canned and frozen foods (which helped soldiers eat more easily and also reduced prep time in the kitchen for families). Condiments also became a thing. (Can you imagine a life without ketchup? Yeah, neither can we.)
Not every house was alike.
When it came to frozen foods, it’s important to remember that not every house was fitted with a fridge. Many wealthier families had a fridge in addition to a stovetop, whereas people with less money used food storage rooms. The fridges were generally pretty small, too, if you did have one.
This is very different from what we’re used to today:
Popular processed foods included graham crackers, Oreos, and tea biscuits. People could thank the popularization of processed foods for those easy, quick snacks. The Creative Palate states, “Fresh O.J. and tomato juice became available year-round while processed foods, gas stoves, and the ‘Frigedaire’ (1925) modernized many American kitchens forever.”
A lot was changing during the 1920s and s.
Time for breakfast.
So what would a 1920s or s family actually cook for breakfast? Unlike their predecessors in the 1900s (who munched on rice, cold meat, and jellied veal — yeah, we know — for breakfast), folks during the jazz age loved a good ol’ pancake. Fortunately for us, some things never change.
Give us our flapjacks, please!
But, what kind of pancake?
If you want to try your hand at an old-fashion 1920s-style pancake, here’s a good video. Just remember that they used lard in their ingredient list. And according to an actual recipe from the 1920s, found on the Melissa K. Norris blog, pancakes from this time could easily be gluten-free, egg-free, and refine sugar-free. The recipe instead includes buckwheat flour, cornmeal, year, water, salt, molasses, and baking soda.
But pancakes weren’t the only thing on the table.
Sure, pancakes seem pretty tame, right? Well, people in the 1920s also noshed on codfish and bacon for their morning meal. Yep, fish in the morning. According to My Recipes, a 1922 edition of Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries offered up a sample breakfast menu. On it was: grapefruit, codfish cakes, bacon muffins, and coffee.
Definitely not something we’re used to today.
For dinner, they might reach for rabbit meat. This meat was a big deal, as it was cheap and readily available for most people. Gizmodo reveals, “[T]he larger producers and processors of rabbit meat during the 1920s and 1930s were located in Southern California, especially in the Los Angeles area.” As L.A. became more industrialized, its rabbit meat production lessened.
There were also chicken dishes similar to what we’d eat today.
A family might also snack on Chicken à la King, which consists of chicken and veggies topped with a thick cream sauce. This was then served over rice. Later, in the 1930s, people couldn’t afford much, so they opted for the easier and cheaper chipped creamed beef. Chipped creamed beef is salted and dried beef, usually out of a can, with a cream sauce.
Cream sauces were clearly a hit.
But don’t worry, there were plenty of salad options.
Salads, like the Waldorf Salad or Chinese Chicken Salad, were very popular in the s and s as well. In the 1928 cookbook, The Rector Cook Book, the ingredients of a Waldorf Salad included apples, celery, and mayo. By 1939, it got an upgrade with bitter greens and paprika (more on paprika below).
Let’s discuss Hoover stew.
If people wanted something a little heartier, they might also turn to Hoover Stew, which is made from macaroni and hot dogs. This was especially popular during the Great Depression, since it was quick, easy, and generally more affordable. Named after President Herbert Hoover, this stew was often served in soup kitchens at the time.
What’s for dessert?
Well, that would be pineapple upside-down cake — which we still enjoy today. Yum. According to What’s Cooking America, “In 1925, the Hawaiian Pineapple Company sponsored a contest calling for pineapple recipes with judges from the Fannie Farmer’s School, Good Housekeeping, and McCall’s Magazine on the judging panel. It is said that 2,500 of the 60,000 submissions were recipes for pineapple upside-down cake.”
This is what led to the popularity of the cake.
And party food?
If folks were having friends over, they might serve up snacks like deviled eggs. Around this time, Hungarian immigrants helped popularize paprika, which we all love to sprinkle over our eggs these days. “Sometime after Christopher Columbus brought it over from the New World, paprika made its way to Hungary. It has been a staple in Hungarian food ever since and it was the Hungarians that gave it the name Paprika,” states MySpicer.com.
We still recognize a lot of Jazz Age foods.
There are plenty of other popular 1920s snacks that we recognize today. These include Baby Ruth Candy Bars, Wonder Bread, Hostess Cakes, Velveeta Cheese, and Popsicles. Modern Pioneer Mom explains that processed foods were gaining popularity because of all the new food production methods brought on by World War I. Since they promised to save housewives time and energy, they were a surefire hit.
Okay, so what about the libations, friends? We’d be remiss to ignore the impact of beverages on this era.First of all, this time was technically dry, due to the Prohibition. This booze-free era lasted from 1920 to 1933 and was a result of highly moralistic, religious, and political pressures, leading to a constitutional ban on the production, importation, transportation, and sale of these drinks.
In fact, rates of liver disease did drop, and consumption did significantly decrease — at least temporarily.
The rise of the speakeasy.
But that didn’t mean people weren’t sneaking a drink here or there. Around this time, speakeasy bars — illicit saloons where you’d have to speak quietly so as not to get caught or encourage the police — were popular until about 1933. Their favorite drinks? The Gin Rickey, which was made up of bathtub gin, lime juice, and seltzer. Bathtub gin was often formulated with juniper berry juice and glycerin. Other popular drinks included the Mint Julep and champagne.
A lot of it was probably gross, as it was produced illegally.
These secret hideouts were actually a hit.
According to the book, Last Call: The Rise and Fall of Prohibition, speakeasies, despite being super illegal, were actually pretty popular. They were a public secret if you will. They made loads of money and were often run by organized crime groups. They were commonly raided by the police, but many were not shut down. One of the most compelling aspects of the speakeasy scene was that people from all backgrounds and groups would gather there.
They were surprisingly inclusive.
Interest in Italian food also grew during this time.
Oh, and I talian-American speakeasy owners would serve up Italian food along with wine (which certain loophole laws said could be produced within reason). This inspired major interest in Italian food, since it was seen as “exotic” and “cultured.” Interestingly enough, First We Feast states that Americans were initially grossed out by Italian flavors.
Meatballs were a specific hit.
Southern Italians who emigrated to the U.S. didn’t have access to much meat back home, so when they found meat plentiful in the States, the balls became big. Paired with a glass of vino, and well, *kisses fingers*. “This era also saw the beginnings of domestic Italian food production, including the founding of Chef Boyardee by the Italian immigrant Ettore Boiardi,” First We Feast reveals.
There was more to drink.
People also consumed a lot of other beverages. Maybe because certain beverages were illegal, people imbibed a whole lot of soft drinks and cocoa beverages at this time. However, History.org states that eating chocolate surprised drinking chocolate during the 1920s. In other words, people were not giving up on chocolate as a sweet treat.
Take a look at this retro orange soda fountain:
And here’s a look at some vintage hot cocoa.
According to Santa Barbara Chocolate, “Chocolate was exclusively a drink until the mid-19th century. At first, these chocolates had a gritty texture and were, therefore, unfavorable to the public. But in 1879, Rodolphe Lindt of Switzerland developed a machine that could process chocolate, rendering a smooth and velvety texture.” This made it more palatable for people to drink.
Loads of young people were drinking it.
The 1920s marked a lot of change.
In the end, the 1920s and s were a time of great influx and massive change. With immigration, religion, music, women’s rights, civil rights, and culture coming together, food (and alcohol!) was at the forefront of that activity.
Tea sandwiches became popular, and even upscale restaurants served appetizers on toast points. Restaurants served caviar and salmon rolls, cheese balls and shrimp, lobster and mushroom toast. Deviled eggs saw their start during this decade. Other finger foods popular in American homes included olives, celery and pickles. Salted nuts were always set out at dinner parties -- primarily pecans, peanuts, almonds and filberts. Crackers were served as appetizers, usually with an assortment of relishes.
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We're taking your taste buds back to an age of flappers and jazz music with this homemade Roaring Twenties Cake recipe. This spice cake recipe combines some of the most popular cake flavors of the decade, so that you have a cake that's so good, it'll make you want to dance the Charleston.
What You'll Need
- 2 cups firmly packed brown sugar
- 2 cups hot water
- 1 / 4 cup (1/2 stick) butter
- 1 / 2 of a 15-ounce box of raisins (about 1-1/4 cups)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 1 tablespoon lukewarm water
- 2 teaspoons baking soda
- 3 cups all-purpose flour
What to Do
- Preheat the oven to 350F.
- In a medium-sized saucepan, combine the sugar, hot water, butter, raisins, salt, cinnamon, and cloves bring to a boil and cook for 5 minutes, stirring occasionally.
- Remove from the heat and set aside to cool. When cool, add the lukewarm water, baking soda, and flour mix well. Pour into an 8-inch square baking pan that has been coated with nonstick vegetable spray and bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
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This is a delicious "oldie but goody" recipe. I first made it exactly per recipe. I now prefer using a dish that measures approximately 8 x 11. Cream cheese icing really makes it a bit more special.
Do I double this for a 9 by 13? Guess I can and make one small one with what is left.
Hi there! The Test Kitchen has not made this recipe in a 9x13 before, but we believe that if you multiply the recipe by 1.5 that it should work well. :) Enjoy!
OH MY GOODNESS!! My mom used to make this and I had forgotten about it. I can taste it now! Will definitely make it for our next Silver Belles birthday luncheon! (golden girls was already taken)
My Mom made this often with an orange glaze drizzled over it. At Halloween she made it and cut it in small squares wrapped in wax paper. The trick or treaters line was always from the door, down the steps and wound down the street.
Do you mix the water and baking soda together
Hello! - You will add the water, baking soda, and flour into the saucepan after it has cooled. It will all get mixed together then. Thank you and enjoy!
I have a recipe called "Egyptian Raisin Cake" add 2 Tblspns cocoa and ice this cake with a rich panuche icing and you have one!! will try this this week-end and will up date my post.
I have a recipe like this called Spanish Spice Cake. The only difference is cream cheese icing. My Dad used to talk about his mother making this cake during the depression when she could get the ingredients.
this really is an OLD recipe! thanks for comment, and I will try the cream cheese icing with this recipe this weekend..
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We were going to do a 1920’s murder mystery party. I throw a pretty good party. But…….. You know, covid. It is just not worth the risk since some of our guests are elderly (also the biggest partiers), some have have other health issues. But it is still on the calendar for one day. My favorite of your ideas were the lobster newburg and truffle popcorn. Thanks so much
Glad you liked the article! Hope the event is great whenever it goes off. I’ve always wanted to go to a murder mystery party!
Thanks for these ideas! A couple of friends and I have been quarantining because we planned a Roaring 20’s NYE party forever ago and we’re past the cancellation date rented a house in our state). Since we’re not leaving the house I thought apps would be the way to go so no one is stuck in the kitchen the whole night. I love the truffle popcorn and Chinese food ideas. One of us is making Pineapple Upside down cupcakes! Thanks for the suggestions!
Great Gatsby? Great Drinksby! Top 10 Roaring ✠s CocktailsWarner Bros
It was the age of jazz, flappers, gangsters and Prohibition—as well as the setting for F. Scott Fitzgerald's acclaimed novel The Great Gatsby. With Baz Luhrmann's intoxicating adaptation now in theaters, you'll want to host your own lavish, Gatsby-inspired soiree, so we've mixed up 10 Roaring ✠s cocktails to help you party in speakeasy style.
Best of all, since Prohibition ended 80 years ago, you won't need bootleg hooch or bathtub gin to make any of these drinks.
No matter how you shake or stir ɾm, you're sure to be the cat's pajamas!
PHOTOS: Get all the Gatsby flick pics
In Luhrmann's 3-D spectacular, Tobey Maguire stars as Nick Carraway, the Fitzgerald-like author and narrator of the liquor-soaked love story. Fitzgerald's drink of choice was gin, so it's only fitting that we toast the heavy-drinking novelist with a light, delicious Rickey—a mixture of gin and limejuice with a splash of club soda.
LONG ISLAND ICED TEA
Enigmatic Jay Gatsby (Leonardo DiCaprio) lives in a nouveau-riche section of Long Island, NY, which makes the popular Long Island Iced Tea an apropos choice. Unfortunately, the history of this potent concoction (five different spirits!) is as clear as the added cola—some trace its origins to the 1920s while others say the 1970s. Regardless, the LIIT is no more anachronistic than Jay-Z's Gatsby soundtrack!
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Carey Mulligan stars as Gatsby's true love, beautiful socialite Daisy Buchanan, who's unhappily married to Tom Buchanan (Joel Edgerton). In the novel, she comes to blows with Tom and Gatsby while drinking mint juleps. A native of Louisville, Daisy would surely make her julep with real Kentucky bourbon—and you can too. Just add ice, simple syrup, and mint, and you're ready to sip and enjoy The Great Gatsby or the Kentucky Derby!
Daisy's hubby, Tom, keeps an apartment in Manhattan for his married mistress, Myrtle Wilson (Isla Fisher). Though not as old as adultery, the Manhattan cocktail does date back to the 1870s. The original was made with American Rye Whiskey (plus sweet vermouth and bitters), but during Prohibition, Canadian Whiskey was primarily used since it was more available. Canadian hooch still works, eh?
Rum became popular during Prohibition as "rumrunners" smuggled it into the U.S. from Mexico and the Caribbean. To make this Jazz Age bevvy, you only need to run to the liquor store for dark rum, which you mix with fruit juices and top with grenadine. The colorful cocktail not only packs a punch—it's also a great way to cool down at summer soirees.
Made from gin, champagne, lemon juice and sugar, the French 75 was named after a small, powerful gun used during World War I. This hard-hitting refresher is the perfect libation for Jordan Baker (Elizabeth Debicki), a friend of Daisy's and a well-known competitive golfer. We can just imagine Jordan downing a French 75 after heating up the dance floor or scoring a hole-in-one.
During Prohibition, people who defied the law banning booze—the 18th Amendment, to be exact—were called "scofflaws." Which pretty much describes all the partygoers at Gatsby's mansion! You too can scoff as you quaff the cocktail named after them, a combo of rye and dry vermouth with lemon juice and grenadine.
Dress up any affair—black tie or not—with a formally named drink that originated in the late 1800s and reappeared during the roaring drunk ✠s. A chic spin on the classic martini, the Tuxedo #2 combines gin and vermouth with bitters, maraschino liqueur and a touch of "the green fairy," absinthe. So dapper!
"The bee's knees" is flapper-speak for the most awesomest thing ever, which accurately describes this buzzy mix of gin, lemon juice and a spoonful of honey. During Prohibition, citrus and honey helped take the edge (and pungent smell) off the illegal rotgut. Nowadays, we have many quality spirits to choose from, and that's the bee's knees!
Everyone's fizzy favorite, champagne, adds glitz and glamour to any get-together. So pop a cork and let the bubbly flow as you stir in a sugar cube and bitters, then garnish with a lemon slice. The sparkling Champagne Cocktail is lovely and sophisticated, which is how—Luhrmann's excess and razzamatazz aside—weɽ like to remember Daisy and Gatsby.
American baking down the decades, 1920-1929
The King Arthur Flour Company marks its 225th anniversary this year. And we're celebrating by exploring some of America's favorite recipes, decade by decade, starting in 1900. Join us on this fascinating stroll through American food history.
The time: 1920-1929, the Roaring 20s (a.k.a. the Jazz Age), America's decade of riotous living. Scantily clad, cigarette-smoking "flappers" and their raccoon-coated boyfriends danced the Charleston and Black Bottom. Charles Lindbergh flew across the Atlantic, returning home to ticker tape and adulation. The country was in all-out party mode.
Alcoholic beverages became illegal in 1920, but the new law simply created new business: speakeasies (illegal liquor joints) proliferated. Law-breaking became socially acceptable, by ordinary citizen and "gangster" alike: in 1927, Al Capone earned $60 million on liquor sales alone.
It seemed the fun would never stop. Until suddenly, on October 29, 1929, it did. The stock market crashed, and the party was over.
Although the 1920s wreaked havoc with California's wine industry and liquor manufacturers, it was kind to convenience and packaged foods, which continued to grow. Wonder Bread, Girl Scout cookies, Kool-Aid, and Popsicles all made their first appearance during the decade. Jell-O, introduced in 1897, became a pantry staple, and by the 1920s was termed "America's most favorite dessert."
In 1925 New York City overtook London as the world's largest city, with 7.7 million residents. Two years later King Arthur Flour outfitted a truck with a calliope and our signature King Arthur on horseback. The truck, piping festive music, traveled the streets of New York for several years, drawing crowds wherever it went.
Most important to bakers everywhere, however, was an event that changed the course of American desserts forever.
Back in 1906, James Dole had built a cannery in Honolulu, Hawaii, with newly invented machinery to peel, cut, and pack pineapples into the distinctive canned product we know today.
By 1923, Dole was the largest pineapple packer in the world.
Meanwhile, Americans were introduced to this "exotic" fruit via cookbook and magazine ads. By the 1920s, canned pineapple was a legitimate food trend. And in 1925, the Hawaiian Pineapple Company sponsored a recipe contest asking American housewives to submit their very best pineapple recipes.
The contest generated 60,000 entries. And 2,500 were for "pineapple upside-down cake."
How was this recipe born? No one knows for sure. Skillet cakes – featuring fruit and sugar in the bottom of a cast iron skillet, topped with cake batter and cooked atop the stove – were common. So it stands to reason that pineapple would eventually make its way into a skillet cake. Which it did, probably sometime during the 1920s.
Thankfully, the winning recipe in that contest has survived, and is still in print today. Flour, baking powder, salt, butter, eggs, sugar, milk, vanilla – so far, this is your typical cake. It's the pineapple, as well as the maraschino cherries (also introduced during the 1920s), that make this cake special – and historic.
I think I'll break out my vintage eggbeater for this one – as well as one of my favorite cast iron pans. I've got quite a collection, many dating from the 1800s. Well-loved (and equally well-used), I find these pans, non-stick from years of seasoning, ideal for baking.
The one I'm using here is labeled 9" - though it's 10 1/2" across the top, 9" at the bottom. If you have a similar cast iron skillet, use it. If not, a 9" square cake pan (at least 2" deep) should work as well – though you won't want to set it over a burner to melt the butter for the topping.
Start by preheating your oven to 350°F.
Whisk together the following:
2 cups (240g) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
Separate two large eggs. Whisk the egg yolks to combine set them aside. Beat the whites, separately, until light and frothy. Yes, I really did use my hand beater! But I'm switching to my stand mixer for the rest of the batter prep.
Beat 8 tablespoons butter until soft and smooth. Gradually beat in 1 cup granulated sugar.
Add the 2 egg yolks, beating to combine. Then add 1/2 cup milk alternately with the flour mixture.
You'll have a fairly stiff batter. Fold in the beaten whites, then 1 teaspoon vanilla extract.
Next, the topping. Which starts out on the bottom.
Melt 2 tablespoons butter in your 9" skillet. Spread 1 cup brown sugar evenly over the butter. Add canned pineapple rings – as many as you can fit. I used an entire can, save for 2 slices.
Wait – where are the cherries? Patience.
Bake the cake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from the oven. Loosen its edges.
Now comes the upside-down part –
CAREFULLY turn the cake upside-down onto a serving plate. Make sure the plate is sturdy, and not ice-cold a hot cast iron skillet and a cold, delicate plate is a mishap waiting to happen.
Lift the pan off the cake, scraping any pineapple or brown sugar from the pan onto the cake, if it sticks.
Ah-ha, HERE are the cherries! This original recipe adds them after the cake is baked. Place the cherries artfully atop the warm cake, pressing them in gently.
Now you have to admit, that's one good-looking cake, right?
Two things I found interesting: first, the brown sugar syrup seeped down into the cake through the holes in the pineapple rings, and the space around them – space that might otherwise have been blocked by cherries, had I added them before baking as I usually do.
Second, the topping isn't as syrupy as you're probably used to. While it's still partially liquid (witness the seepage), it's also a bit crunchy around the edges almost like streusel on a coffeecake. I find this new/original version very appealing!
Please bake, rate, and review this recipe for Original Pineapple Upside-Down Skillet Cake.
As always, my thanks to one of the best food history resources out there, foodtimeline.org. In addition, the original pineapple upside-down cake recipe is printed on a number of Web sites, including foodreference.com.
We hope you're enjoying our special 225th anniversary blog series, American Baking Down the Decades. Interested in more posts? See the following:
1900-1909: Birth of the Brownie
1910-1919: Packaged Cookies Catch On