Wednesday, March 6, 2013

Fearless Females – Recipes

From the Accidental Genealogist for National Women’s History Month. March 7 Prompt: Share a favorite recipe from your mother or grandmother’s kitchen.

I found this yellowed recipe in a green box of recipes belonging to my mother, Alberta Joy (Gardner) Brown. The recipe had been clipped from a magazine and called for “Nucoa” margarine. 

Joy’s Pineapple Upside Down Cake Recipe

2/3 cup butter/margarine                                   3/4 cup cold water
1 1/2 cups sugar                                                          1 1/2 teaspoon vanilla
3 whole eggs                                                     2 1/2 cups flour
3 teaspoons baking powder                                  1/2 cup brown sugar
pineapple slices

In mixing bowl. cream the butter. Add sugar gradually, and eggs. Add flavoring (vanilla).  Sift flour and baking powder several times, and add to egg mixture alternately with the cold water, stirring well after each addition. Melt enough butter/margarine to cover bottom of 9 inch square cake pan. (About 3 -4 tablespoons) Should be about 1/8 inch thickness of melted butter over bottom of pan.  Add 1/2 cup brown sugar to the pan. Arrange pineapple slices on top of this. Then add the batter and bake at 350 degrees for 40 - 50 minutes.

My mother sometimes made this cake for holidays like Easter when we had lots of family members coming to visit. I have tried this recipe & it is delicious!


  1. My grandmother used to make pineapple upside down cake in a cast iron skillet.


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