Thursday, October 28, 2010

Vintage Dessert: Mince-Meat Upside-Down Cake Recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

Add your link below if you want to join in on the vintage fun with a recipe of your own.
I'm sharing a mince-meat upside-down cake recipe today.  I thought it would go well with Tuesday's post which gave a whole new meaning to upside-down cakes.  Click on the link if you missed it.  It's a riot.

This recipe has several options, one with mince-meat, and more traditional takes with pineapple, peaches or even prunes.  The editors of Household Searchlight were very flexible with this particular recipe, and all these flavors would be great for fall desserts.
Have fun baking, and don't forget to enter my latest giveaway.
Pineapple Upside Down Cake- 1/12 scale
This is not a pineapple upside-down cake!  Dollhouse 1/12 scale cake by theMouseMarket/Flickr

Mince-Meat Upside-Down Cake Recipe
1 egg, well-beaten
1/2 cup sugar
1 cup flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup brown sugar
1 teaspoon vanilla
2 tablespoons shortening
1 1/2 cups mince-meat
2 tablespoons butter
1/3 cup milk

Cream 1/2 cup white sugar with shortening.  Add egg.  Sift flour, measure and sift with baking powder and salt.  Add alternately with milk, the first mixture.  Add vanilla.  Melt butter in heavy frying pan, or cake pan.  Spread brown sugar and mince-meat, softened with 2 tablespoons of water if necessary, evenly over pan.  Pour cake batter into pan.  Bake in moderate oven (375 F.) 30 minutes.  Invert and serve with whipped cream.  Eight slices pineapple, 1 1/2 cups fresh or canned peaches, or drained and pitted cooked prunes may be substituted for the mince-meat.

Link directly to your vintage recipe, not your main blog page,
so that we can always find your recipe.
Don't forget to hyperlink back to Joy of Desserts and to visit other participants.

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