Sunday, January 3, 2010
The title on the original edition, "Pine Apple Rag", should have really been spelled "Pineapple Rag". (They should have hired a proofreader!) Joplin gave this rag the metronome mark of 100 bpm and I play it here at about 96-100 bpm. It is a myth that ragtime should always be slow.
Pineapple Upside-Down Cake
1/4 cup butter or margarine
2/3 cup firmly packed brown sugar
1 (1-pound, 4 ounce) can sliced pineapple
1/4 to 1/2 cup chopped nuts
Preheat oven to 350 degrees F. In a 10-inch cast-iron frying pan (my mother always used a cast iron skillet) or a 9x2-inch cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Drain pineapple, reserving 2 tablespoons syrup. Arrange pineapple slices onto top of sugar mixture. Place a maraschino cherry in center of each slice. Sprinkle with chopped nuts.
1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup vegetable shortening
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and vegetable shortening; beat 2 minutes. Add reserved pineapple syrup, lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over pineapple slices in frying pan, spreading evenly.
Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.