Pineapple Lemon Upside Down Cake

[Silvar Beitel]

So, I have half a fresh pineapple left over from another venture that needs to be used up. Pineapple upside down cake appeals to me, but I don't really want to make the cake part from scratch. I do, however, have a box of lemon cake mix. If I dump the pineapple, in slices, with some brown sugar, in the bottom of a 9x13 pan and pour the prepared lemon cake mix on top, would the result be horrible or fantastic or something in between? I await your opinion.

--
Silvar Beitel

[itsjoan...@webtv.net]

_To me_ lemon cake mix made into a pineapple upside-down cake sounds really,
really awful. Others may think it sounds lip-smacking, but you asked for
an opinion and I gave you mine.

[Silvar Beitel]

I'm inclined to agree with you and I thank you for your opinion.

--
Silvar Beitel

[dsi1]

I don't know where you're at but in the US, a box of cake mix in a 9X13 pan makes for a shallow cake. A shallow cake is a sad, thing. I'd use a smaller pan.

[itsjoan...@webtv.net]

On Saturday, May 2, 2020 at 5:18:23 PM UTC-5, dsi1 wrote:
>
> I don't know where you're at but in the US, a box of cake mix in a 9X13 pan makes for a shallow cake. A shallow cake is a sad, thing. I'd use a smaller pan.
>

I make 9x13 cakes from cake mixes and the cakes are not shallow. Do you mean
shallow as in the cake is only 1/2 high??

[dsi1]

That would be correct. Shallow cakes are a downer. I made this cake with a box mix in a 9 inch round pan. OTOH, you really have to rely on experience with the proper size pan for the amount of batter you're using. Typically, I'm dead on.

https://www.amazon.com/photos/shared/JjGp-aA2R1-X6Yr2DHI97w.u4xZpt6E4BCXUVebu6C4Op

[jmcquown]

I don't think pineapple and lemon go together. Me, I'd just eat the
pineapple. :)

Jill

[itsjoan...@webtv.net]

Well, it's a little difficult to see the depth of that piece of cake. But,
my cakes are never 1/2 inch high when I use a 9x13 pan. On the back of the
boxes it will state how long to cook according to the size of pan being used.
Mine are usually _at least_ 2 inches in depth.

[dsi1]

That was a poor angle but it was all I got. If you're able to get a good rise out of a 9X13 pan, that's great. Mostly, I ignore all that stuff on the back of the box.

[GM]

dsi1 wrote:

>Mostly, I ignore all that stuff on the back of the box.

Just like yer wife did when she first received her box of burf control pills, lol...!!!

:-P

--
Best
Greg

[dsi1]

That's a pretty lame excuse for a dis, pal. It doesn't even make any sense.

Yoose must be at your wit's end. My suggestion is that you get out more. I know you're supposed to stay at home but in your case, it's an emergency.

[graham]

Good! Because I'll take the cake:-)

[Ophelia]

"dsi1" wrote in message
news:3dd1170f-597a-4cc1...@googlegroups.com...

====

Are boxed cake mixes good then? That looks lovely!


--
This email has been checked for viruses by AVG.
https://www.avg.com

[Cindy Hamilton]

A shallow pineapple upside-down cake means more yummy pineapple, brown
sugar, and butter per bite.

I give it a thumbs up.

Cindy Hamilton

[Cindy Hamilton]

Looks good.

What kind of cake mix was it?

Cindy Hamilton

[Cindy Hamilton]

Not really. They're too sweet, and since they're designed to be
made by mixing in oil and egg, the flavor is pretty one-dimensional.

Cindy Hamilton

[Ophelia]

"Cindy Hamilton" wrote in message
news:bd26d984-ad50-4c53...@googlegroups.com...

=====

LOL thanks:)) I had started to wonder if I might try one, but not
now:))))

[dsi1]

I'll use a box mix because it saves time, it's cheap, and the results are better than if I tried to make it from scratch. I can make a cake just fine but a box mix gives a finer texture and tenderness. I can't say if the mixes you got in the UK are the same as in America.

To make the cake you add a cup of water, 3 eggs, and 1/3 cup oil. I'm too lazy to haul out the mixer so I use a hand whisk and mix if for at least 2 minutes. It's a lot of work! The most important part is to not bake it too long. 🍰

https://www.amazon.com/photos/shared/c7zLOENCS6iyzQLc4Ylphg.VuVc1FFLXUtE_0mP857lPo

[dsi1]

It was yellow. Beats me who make the mix. I just get whatever is on sale.

[Bruce]

On Sun, 3 May 2020 03:52:45 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

So much for your standards :) Shouldn't you be in rec.food.cheap?

[Dave Smith]

On 2020-05-03 6:26 a.m., Cindy Hamilton wrote:

>> I don't know where you're at but in the US, a box of cake mix in a 9X13 pan makes for a shallow cake. A shallow cake is a sad, thing. I'd use a smaller pan.
>
> A shallow pineapple upside-down cake means more yummy pineapple, brown
> sugar, and butter per bite.
>
> I give it a thumbs up.

For me, one of the great things about a pineapple upside down cake is
the sweet, dense cake.

[Cindy Hamilton]

Tastes vary. The last pineapple upside-down cake I had, I took a shortcut
and used a box cake mix. It was gagworthy sweet. I don't even know if I
finished one piece. Luckily, it was a Jiffy mix, so it only made an 8x8
square cake.

Cindy Hamilton

[sockmo...@comcast.net]

I actually think it sounds good, especially with lots of brown sugar, some cinnamon, and maybe pecans/walnuts. I’d try it for sure. I would then add a little drizzle, made with powdered sugar, on top.

Denise in N.H.

[Dave Smith]

I grew up with light fluffy cakes at home and with sweet, dense German
style cakes at my friend's house. I prefer the later. If the sweetness
and richness is an issue just have a smaller serving.

There seems to be something in cake mixes that disagrees with my system.
Maybe it is all the sugar in the icing. On the rare occasion that I
make a cake I can make the icing too, but I have to get my wife to taste
it for me. I can't eat that stuff straight.

My friend's mother used to occasionally by Black Forest cake, but she
only got them at one particular delicatessen. When we moved down this
way I used to get on occasionally I gave up on buying them because they
were always a disappointment. One time I bought a Oekter Black Forest
cake mix and it was actually pretty good.

[Sheldon Martin]

On Sun, 3 May 2020 11:48:27 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2020-05-03 9:53 a.m., Cindy Hamilton wrote:
>> On Sunday, May 3, 2020 at 9:14:42 AM UTC-4, Dave Smith wrote:
>
>>>
>>> For me, one of the great things about a pineapple upside down cake is
>>> the sweet, dense cake.
>>
>> Tastes vary. The last pineapple upside-down cake I had, I took a shortcut
>> and used a box cake mix. It was gagworthy sweet. I don't even know if I
>> finished one piece. Luckily, it was a Jiffy mix, so it only made an 8x8
>> square cake.
>>
>
>I grew up with light fluffy cakes at home and with sweet, dense German
>style cakes at my friend's house. I prefer the later. If the sweetness
>and richness is an issue just have a smaller serving.
>
>There seems to be something in cake mixes that disagrees with my system.
>Maybe it is all the sugar in the icing.

I've not seen a box cake mix that includes icing. I hardly ever ice a
cake, at most a light dusting of powdered sugar for appearence but
usually not. Lately I've been baking carrot cake because my wife
likes it, but it's not iced. She slices the cake into half sized
brownie squares, wraps them in plastic wrap, freezes them, and brings
them to school.

[Dave Smith]

On 2020-05-03 1:09 p.m., Sheldon Martin wrote:
> On Sun, 3 May 2020 11:48:27 -0400, Dave Smith
> <adavid...@sympatico.ca> wrote:
>
>> On 2020-05-03 9:53 a.m., Cindy Hamilton wrote:
>>> On Sunday, May 3, 2020 at 9:14:42 AM UTC-4, Dave Smith wrote:
>>
>>>>
>>>> For me, one of the great things about a pineapple upside down cake is
>>>> the sweet, dense cake.
>>>
>>> Tastes vary. The last pineapple upside-down cake I had, I took a shortcut
>>> and used a box cake mix. It was gagworthy sweet. I don't even know if I
>>> finished one piece. Luckily, it was a Jiffy mix, so it only made an 8x8
>>> square cake.
>>>
>>
>> I grew up with light fluffy cakes at home and with sweet, dense German
>> style cakes at my friend's house. I prefer the later. If the sweetness
>> and richness is an issue just have a smaller serving.
>>
>> There seems to be something in cake mixes that disagrees with my system.
>> Maybe it is all the sugar in the icing.
>
> I've not seen a box cake mix that includes icing. I hardly ever ice a
> cake, at most a light dusting of powdered sugar for appearence but
> usually not.

The cake mixes did not include icing. It's easy enough to make, just
cream some soft butter with icing sugar and cocoa, a little vanilla.
Beat and adjust the texture and volume with with a bit of milk and more
sugar. That part I can manage with no problem, but somewhere along the
way you have to check the flavour. That's what I have trouble with. Not
that they are alike, but I have the same problem with salad dressing.

Lately I've been baking carrot cake because my wife
> likes it, but it's not iced. She slices the cake into half sized
> brownie squares, wraps them in plastic wrap, freezes them, and brings
> them to school.

I always thought the best part of a carrot cake was the cream cheese icing.

[Gary]

Cindy Hamilton wrote:
> A shallow pineapple upside-down cake means more yummy pineapple, brown
> sugar, and butter per bite.
>
> I give it a thumbs up.

I agree. I always make cakes in a 9X13 pan.

[Gary]

Ophelia wrote:
>
> "Cindy Hamilton" wrote:

>
> Ophelia wrote:
> > Are boxed cake mixes good then? That looks lovely!
>
> Not really. They're too sweet, and since they're designed to be
> made by mixing in oil and egg, the flavor is pretty one-dimensional.

> LOL thanks:)) I had started to wonder if I might try one, but not
> now:))))

Why not just try one yourself someday and judge for yourself
and husbands taste. Everyone's tastes differ.

I used a box yellow cake once and added in one apple sliced
thinly. It tasted amazing. Made in a 9x13 pan. Very moist
and no icing necessary.

[Gary]

Cindy Hamilton wrote:
>
> Tastes vary. The last pineapple upside-down cake I had, I took a shortcut
> and used a box cake mix. It was gagworthy sweet. I don't even know if I
> finished one piece.

Damn Cindar, you've turned into Julie!

[dsi1]

My standards are that I value my time and efforts and don't give a hoot what other people think about how I should be running my life. You OTOH, value a public persona, and spend a lot of time keeping up a front. You flitter away your time with insinuations and aspirations of status and class. That's fine, it's your thing.

All I know is that I can bake a cake faster, and cheaper, than you can and it's going to be delicious to boot. You'd be left behind in the dust looking like a dang fool holding your dripping mixer. So sad.

[Ophelia]

"dsi1" wrote in message
news:4b739c8d-abe3-4ddf...@googlegroups.com...

That I don't know. I have never tried them in any country:))

To make the cake you add a cup of water, 3 eggs, and 1/3 cup oil. I'm too
lazy to haul out the mixer so I use a hand whisk and mix if for at least 2
minutes. It's a lot of work! The most important part is to not bake it too
long. 🍰

https://www.amazon.com/photos/shared/c7zLOENCS6iyzQLc4Ylphg.VuVc1FFLXUtE_0mP857lPo

===

Heh that's pretty <g> Not sure I would particularly want to eat it though
LOL

Hmmm you almost make me want to try one ... but not that one <g>

For eaons I have made cakes from scratch. I'm not sure i would trust a
ready box <g>

[dsi1]

I'm not a big fan of cake. These days, I'll make one from a box every so often because it's pretty easy. I'll probably make another one before these "troubles" are over.

Back in the late 70's, I was really into making sponge cake and pound cake. I was the sponge cake and pound cake king. I'd make sponge cake and eat that with strawberries and whipped cream. Holy smokes, those were happy days!

http://www.wiveswithknives.net/2014/01/11/old-fashioned-hot-milk-sponge-cake/

[S Viemeister]

On 5/3/2020 7:37 PM, dsi1 wrote:

> All I know is that I can bake a cake faster, and cheaper, than you can and it's going to be delicious to boot. You'd be left behind in the dust looking like a dang fool holding your dripping mixer. So sad.
>

I can mix a cake from scratch, in the time it takes my oven to heat up.
That's pretty fast.
I doubt it's cheaper, though - I use butter in mine.

[dsi1]

I can make it faster than you can. I deserve a medal, I suppose.

[Ophelia]

"Gary" wrote in message news:5EAF010B...@att.net...

===

Hmm ... OK! What do you suggest I buy?

[Bruce]

On Sun, 3 May 2020 12:02:24 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

But you have no standards. That's cheating!

[Bruce]

Because she doesn't like one prefab cake? Some people have working
taste buds, you know?

[Dave Smith]

I am not seeing the advantage of a cake mix. Home made cake ingredients
are not exotic. My mother used to use chocolate cake mixes, but only
because she thought it was cheaper than making from scratch and the
additional cost of the chocolate.

[itsjoan...@webtv.net]

On Sunday, May 3, 2020 at 9:02:12 AM UTC-5, sockmo...@comcast.net wrote:
>
> I actually think it sounds good, especially with lots of brown sugar, some cinnamon, and maybe pecans/walnuts. I’d try it for sure. I would then add a little drizzle, made with powdered sugar, on top.
>
> Denise in N.H.
>

I don't know what you'd call that concoction but it sure wouldn't be
pineapple upside-down cake. Cinnamon and a drizzle of powdered on top?
Now, that does sound gag-worthy. I'm going to guess you've never eaten
and honest to goodness pineapple upside-down cake.

[itsjoan...@webtv.net]

Here, here!!!!

[Bruce]

Where?

[Leo]

On 2020 May 3, , itsjoan...@webtv.net wrote
(in article<c395129d-404a-4341...@googlegroups.com>):

> I don't know what you'd call that concoction but it sure wouldn't be
> pineapple upside-down cake. Cinnamon and a drizzle of powdered on top?
> Now, that does sound gag-worthy. I'm going to guess you've never eaten
> and honest to goodness pineapple upside-down cake.

Many years ago, my neighbor lady (since passed) was surprised by me when I
presented her with a half-pint of, my mom’s recipe, Christmas cheese and
a box of wheat thins at her front door. She looked surprised and said,
“Uh, I have something for you too”, and gave me a fresh made rum-soaked
pineapple upside-down cake. I won without even trying and have felt that I
cheated her ever since with no recourse in this world.The cake was
dynamite!

leo

[dsi1]

That was nice of you to give that crazy old bat next door her Xmas cheese. Rum soaked pineapple upside-down cake sounds like a winner. Perhaps I'll try making some. I don't drink at all but my friend gave me his dad's collection of booze when he died. His parents must have been world class drinkers. He told me that his mom and dad used to go to a famous booze hall back in the 60's. They'd bring my friend and his sister with them and they'd wait in the car while boozed it up at the nightclub. Parenting was a lot less complicated back in the old days.

[Leo]

On 2020 May 4, , dsi1 wrote
(in article<823d9de3-b04d-4906...@googlegroups.com>):

> That was nice of you to give that crazy old bat next door her Xmas cheese.
> Rum soaked pineapple upside-down cake sounds like a winner. Perhaps I'll try
> making some. I don't drink at all but my friend gave me his dad's collection
> of booze when he died. His parents must have been world class drinkers. He
> told me that his mom and dad used to go to a famous booze hall back in the
> 60's. They'd bring my friend and his sister with them and they'd wait in the
> car while boozed it up at the nightclub. Parenting was a lot less complicated
> back in the old days.

I’ve never eaten that particular type of cake before or since. I’m only
guessing that it was rum soaked pound cake with a pineapple bottom. Let’s
dial back soaked to doused with two or three shots of good rum.

leo

[dsi1]

That's easy enough to do. Make a pineapple upside down cake. Bake and when done, poke the top with a fork to make many deep holes and pour on the rum. This has to be done fast because that cake has to be turned over without much delay.

Alternatively, one could make a pound cake with pineapple in it and soak it with rum. I've made a lot of pound cakes in the past but never made it with pineapple.

[Janet]

In article <b25983db-5cb2-42f9...@googlegroups.com>,
dsi...@hawaiiantel.net says...

>
> On Sunday, May 3, 2020 at 10:33:01 PM UTC-10, Leo wrote:
> > On 2020 May 4, , dsi1 wrote
> > (in article<823d9de3-b04d-4906...@googlegroups.com>):
> >
> > > That was nice of you to give that crazy old bat next door her Xmas cheese.
> > > Rum soaked pineapple upside-down cake sounds like a winner. Perhaps I'll try
> > > making some. I don't drink at all but my friend gave me his dad's collection
> > > of booze when he died. His parents must have been world class drinkers. He
> > > told me that his mom and dad used to go to a famous booze hall back in the
> > > 60's. They'd bring my friend and his sister with them and they'd wait in the
> > > car while boozed it up at the nightclub. Parenting was a lot less complicated
> > > back in the old days.
> >

> > I?ve never eaten that particular type of cake before or since. I?m only
> > guessing that it was rum soaked pound cake with a pineapple bottom. Let?s

> > dial back soaked to doused with two or three shots of good rum.
> >
> > leo
>
> That's easy enough to do. Make a pineapple upside down cake. Bake and when done, poke the top with a fork to make many deep holes and pour on the rum. This has to be done fast because that cake has to be turned over without much delay.
>
> Alternatively, one could make a pound cake with pineapple in it and soak it with rum. I've made a lot of pound cakes in the past but never made it with pineapple.

I'm beginning to think that making a pineapple upside down cake
should be classified as essential work during covid lockdown.

Must see if supermarket online home-delivery order will accept
pineapple rings and glace cherries as *in stock"

Janet UK

[Gary]

Ophelia wrote:

>
> "Gary" wrote:
> I used a box yellow cake once and added in one apple sliced
> thinly. It tasted amazing. Made in a 9x13 pan. Very moist
> and no icing necessary.
>
> ===
>
> Hmm ... OK! What do you suggest I buy?

I suggest you just buy whatever sounds good to you.
Even making the cake from scratch might be better
since you don't mind that. (easy enough to do too)

Just make a plain cake mix and add the sliced apple
is all I suggested. I used boxed that time.

One thing I always do when making the cake batter,
no matter what the recipe, add in about 1/3 cup
milk in addition to the recommended liquid.

It still bakes fine and gives just a bit of extra
moisture in the cake. Nobody likes a dry cake.

[Gary]

Dave Smith wrote:
> I am not seeing the advantage of a cake mix.

And on a very related topic, I always laugh when I see
pancake mix in the grocery store. So quick to make
a batch from scratch.

[Gary]

dsi1 wrote:
> That's easy enough to do. Make a pineapple upside down cake. Bake and when done, poke the top with a fork to make many deep holes and pour on the rum. This has to be done fast because that cake has to be turned over without much delay.

I've never turned one over until served. Just use a spatula.

[Gary]

Janet wrote:
> I'm beginning to think that making a pineapple upside down cake
> should be classified as essential work during covid lockdown.
>
> Must see if supermarket online home-delivery order will accept
> pineapple rings and glace cherries as *in stock"

I've always made pineapple-upside down cakes with crushed
pineapples and no cherries. Easy to cut to any size
when finished.

[Ophelia]

"Gary" wrote in message news:5EB00E4C...@att.net...

Ophelia wrote:
>
> "Gary" wrote:
> I used a box yellow cake once and added in one apple sliced
> thinly. It tasted amazing. Made in a 9x13 pan. Very moist
> and no icing necessary.
>
> ===
>
> Hmm ... OK! What do you suggest I buy?

I suggest you just buy whatever sounds good to you.
Even making the cake from scratch might be better
since you don't mind that. (easy enough to do too)

Just make a plain cake mix and add the sliced apple
is all I suggested. I used boxed that time.

One thing I always do when making the cake batter,
no matter what the recipe, add in about 1/3 cup
milk in addition to the recommended liquid.

==

Ahh you mean into the box cake mix?

Heh I haven't bought one yet but I am trying to get up the nerve to do so
LOL

It still bakes fine and gives just a bit of extra
moisture in the cake. Nobody likes a dry cake.

[itsjoan...@webtv.net]

On Monday, May 4, 2020 at 12:06:19 AM UTC-5, Leo wrote:
>
> Many years ago, my neighbor lady (since passed) was surprised by me when I
> presented her with a half-pint of, my mom’s recipe, Christmas cheese and
> a box of wheat thins at her front door. She looked surprised and said,
> “Uh, I have something for you too”, and gave me a fresh made rum-soaked
> pineapple upside-down cake. I won without even trying and have felt that I
> cheated her ever since with no recourse in this world.The cake was
> dynamite!
>

> Leo
>
I can see rum-soaked but not cinnamon and powdered sugar. But hey, she got
a half-pint of your mom's homemade Christmas cheese, so both of you won!

Hmmmmmm, if I can get my butt in gear I might make a rum cake this year
for Christmas. Don't tell anyone but it involves a box of yellow cake mix.

[itsjoan...@webtv.net]

On Monday, May 4, 2020 at 10:27:51 AM UTC-5, Ophelia wrote:
>
> Heh I haven't bought one yet but I am trying to get up the nerve to do so
> LOL
>

You won't like it, D won't like it, the dogs won't like it, the birds won't
like it when you throw it out, nor will the squirrels.

[dsi1]

You probably should try making a hot milk sponge cake if you've never made one before. It's a simple, basic, and classic, cake. I can't say if the Brits have a history of making it. The Mexicans will pour sweetened milk on these cakes and frost it with whipped cream. I don't recommend that you do that because that cake might kill you. It certainly would kill me.

I've got a cross rib roast in the sous vide. 129 degrees for 14 hours. It's bagged with dark soy sauce, sugar, black pepper, and oil. I use dark soy sauce because I'm not going to bother with browning the meat. It's going to be sliced thinly and served cold in sandwiches. Sous vide turns an awful cut of meat into something awesome.

[Gary]

"itsjoan...@webtv.net" wrote:
>
> Hmmmmmm, if I can get my butt in gear I might make a rum cake this year
> for Christmas. Don't tell anyone but it involves a box of yellow cake mix.

Umm. I don't suggest making a rum cake out of a normal yellow
cake mix
or even one made from scratch. It will just turn into a soggy
mess to eat with a spoon like bread pudding.

You need a very heavy dense cake for that. A fruitcake.
Maybe a pound cake but even that would also be iffy.

I bought a small one pound fruitcake last season and
soaked it a time or two with that Jim Beam Apple
bourbon whiskey. Nice stuff.

It's mellow and a bit less alcohol but I could even enjoy
that straight. One beverage anywhere in that range that
I have ever liked.

[Cindy Hamilton]

On Monday, May 4, 2020 at 12:53:32 PM UTC-4, Gary wrote:
> "itsjoan...@webtv.net" wrote:
> >
> > Hmmmmmm, if I can get my butt in gear I might make a rum cake this year
> > for Christmas. Don't tell anyone but it involves a box of yellow cake mix.
>
> Umm. I don't suggest making a rum cake out of a normal yellow
> cake mix
> or even one made from scratch. It will just turn into a soggy
> mess to eat with a spoon like bread pudding.

If her recipe is anything like the one I had years back, the rum is
used as at least some of the liquid in the cake, and also in the
glaze IIRC.

If memory serves, it was something like this:

<https://southernbite.com/cake-mix-rum-cake/>

Cindy Hamilton

[dsi1]

Our receptionist at work is a good ole girl from Alabama. She makes a rum cake each for the staff at Christmas. It's pretty much the same thing except that she uses a chocolate cake box mix. She even uses the same design Bundt pan. It's probably some kind of Southern thing.

[itsjoan...@webtv.net]

On Monday, May 4, 2020 at 11:53:32 AM UTC-5, Gary wrote:
>
> "itsjoan...@webtv.net" wrote:
> >
> > Hmmmmmm, if I can get my butt in gear I might make a rum cake this year
> > for Christmas. Don't tell anyone but it involves a box of yellow cake mix.
>
> Umm. I don't suggest making a rum cake out of a normal yellow
> cake mix
> or even one made from scratch. It will just turn into a soggy
> mess to eat with a spoon like bread pudding.
>

You don't have the faintest idea what you are talking about. Nada, none
zip, zilch.

>
> You need a very heavy dense cake for that. A fruitcake.
> Maybe a pound cake but even that would also be iffy.
>

From reading your comments on this subject I HIGHLY suspect you've ever
eaten a rum cake. I've been making rum cakes for Christmas since
Washington crossed the Delaware. Sit down, this will come as a shock,
a yellow (preferred) or a white cake mix is used. It's not soggy by a
long shot; easily sliced and enjoyed.

>
> I bought a small one pound fruitcake last season and
> soaked it a time or two with that Jim Beam Apple
> bourbon whiskey. Nice stuff.
>

Two entirely different cakes, the only thing they have in common is the
name, cake. You're comparing apples to oranges.

>
> It's mellow and a bit less alcohol but I could even enjoy
> that straight. One beverage anywhere in that range that
> I have ever liked.
>

A horse of another color.

[itsjoan...@webtv.net]

On Monday, May 4, 2020 at 12:08:36 PM UTC-5, Cindy Hamilton wrote:
>
> If her recipe is anything like the one I had years back, the rum is
> used as at least some of the liquid in the cake, and also in the
> glaze IIRC.
>
> If memory serves, it was something like this:
>
> <https://southernbite.com/cake-mix-rum-cake/>
>
> Cindy Hamilton
>

It's mine almost to a T.

You can see by the picture in the above recipe it's is not soggy in the
least. Slices very nicely and a dollop of barely sweetened whipped
cream goes great with it. A cup of coffee alongside is pretty good, too.

[itsjoan...@webtv.net]

On Monday, May 4, 2020 at 12:40:29 PM UTC-5, dsi1 wrote:
>
> Our receptionist at work is a good ole girl from Alabama. She makes a rum cake each for the staff at Christmas. It's pretty much the same thing except that she uses a chocolate cake box mix. She even uses the same design Bundt pan. It's probably some kind of Southern thing.
>

I don't have a Bundt pan but I do have a tube pan and an honest-to-goodness
angel food pan that I use. The use of a chocolate cake mix sounds interesting.

[Cindy Hamilton]

Chocolate and rum are good buddies.

Cindy Hamilton

[dsi1]

Christmas just ain't Christmas without Miss Sonya's rum cakes!

[Ophelia]

"dsi1" wrote in message
news:ad9b9a8e-5e7f-41de...@googlegroups.com...

You probably should try making a hot milk sponge cake if you've never made
one before. It's a simple, basic, and classic, cake. I can't say if the
Brits have a history of making it. The Mexicans will pour sweetened milk on
these cakes and frost it with whipped cream. I don't recommend that you do
that because that cake might kill you. It certainly would kill me.

I have never made a 'hot milk sponge cake' ... ever!! Are you
talking about boxed cake or scratch cake? As you know I haven't used a box
mix yet, but would you please share a scratch recipe please?

I've got a cross rib roast in the sous vide. 129 degrees for 14 hours. It's
bagged with dark soy sauce, sugar, black pepper, and oil. I use dark soy
sauce because I'm not going to bother with browning the meat. It's going to
be sliced thinly and served cold in sandwiches. Sous vide turns an awful cut
of meat into something awesome.

MMMMmmmmm That sounds great:))) I may just have to copy you:)))

[Sheldon Martin]

Actually chocolate plus rum equal TIAD.

[Gary]

IMO, rum is TIAD on it's own.

[Bruce]

I've tried white Bacardi rum and dark Bundaberg rum. I liked the
first, but had trouble drinking the second. I'd use it for cake and
ice cream concoctions instead.

[itsjoan...@webtv.net]

On Monday, May 4, 2020 at 4:18:31 PM UTC-5, Bruce wrote:
>
> I've tried white Bacardi rum and dark Bundaberg rum. I liked the
> first, but had trouble drinking the second. I'd use it for cake and
> ice cream concoctions instead.
>

The recipes I've seen using rum almost always specify dark rum.

[Bruce]

Yes, it has a stronger flavour than white.

[itsjoan...@webtv.net]

Are rum balls a Christmas tradition there? They are here, or at least
they are in the South.

[Bruce]

On Mon, 4 May 2020 15:43:10 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Monday, May 4, 2020 at 5:31:34 PM UTC-5, Bruce wrote:
>>
>> On Mon, 4 May 2020 15:29:01 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >The recipes I've seen using rum almost always specify dark rum.
>>
>> Yes, it has a stronger flavour than white.
>>
>Are rum balls a Christmas tradition there? They are here, or at least
>they are in the South.

I've never heard of them, but I asked my wife and she said "Yeah, are
they English?"

Dark rum sounds like a nice liquor to make more adult type sweets
with.

[itsjoan...@webtv.net]

Rum balls are quite tasty until some twerp decides the amount called for in
the recipe should be tripled or quadrupled. Then they become something akin
to eating gasoline balls. Just don't breathe near any open flames such as
candles.

[dsi1]

If you enjoy making cakes, I suggest that you forego box cake mixes. OTOH, if you've never tried making a hot milk sponge cake, you should definitely try it. It's a simple cake made from regular ingredients but I find it is most enjoyable.

https://www.finecooking.com/recipe/hot-milk-sponge-cake

[Ophelia]

"dsi1" wrote in message
news:51d5a3ea-7615-4fb6...@googlegroups.com...

On Monday, May 4, 2020 at 9:24:42 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> news:ad9b9a8e-5e7f-41de...@googlegroups.com...
>
>
> You probably should try making a hot milk sponge cake if you've never made
> one before. It's a simple, basic, and classic, cake. I can't say if the
> Brits have a history of making it. The Mexicans will pour sweetened milk
> on
> these cakes and frost it with whipped cream. I don't recommend that you do
> that because that cake might kill you. It certainly would kill me.
>
> I have never made a 'hot milk sponge cake' ... ever!! Are you
> talking about boxed cake or scratch cake? As you know I haven't used a
> box
> mix yet, but would you please share a scratch recipe please?
>
> I've got a cross rib roast in the sous vide. 129 degrees for 14 hours.
> It's
> bagged with dark soy sauce, sugar, black pepper, and oil. I use dark soy
> sauce because I'm not going to bother with browning the meat. It's going
> to
> be sliced thinly and served cold in sandwiches. Sous vide turns an awful
> cut
> of meat into something awesome.
>
>
> MMMMmmmmm That sounds great:))) I may just have to copy you:)))
>

If you enjoy making cakes, I suggest that you forego box cake mixes. OTOH,
if you've never tried making a hot milk sponge cake, you should definitely
try it. It's a simple cake made from regular ingredients but I find it is
most enjoyable.

https://www.finecooking.com/recipe/hot-milk-sponge-cake

====

Thanks:)) I will get to try that the next time I think of baking:))
I was actually referring to you doing a sous vide. Not used it for ages and
you have galvanised me into doing so lol

[dsi1]

A cross rib roast is simple enough although I can't say what it's called in the UK. You should try to keep the temperature around 53 degrees. You'll get a great au jus if you do. My dark soy sauce was a mushroom flavored one that had a use by date of 2017. The label said to keep it refrigerated but I just can't bring myself to refrigerate soy sauce. The flavor was pretty intense and I was happy to have finished that big old jug of sauce. Now I can move on.

I'm using a wand sous vide unit that I bought on eBay for $36. It makes cooking sous vide a lot simpler. I'll probably be making chicken next with the unit. I make a great fried chicken but making fried chicken sous vide will result in the best fried chicken ever. That's pretty brilliant!

[Cindy Hamilton]

The *Cross Rib Roast* is a term more common in the West Coast of the USA…..in Canada it is known as the *Boneless Cross Rib Roast*…….. however in many other regions the Alternative Names are : Chuck Shoulder Roast, Boneless Chuck Pot Roast, Arm Pot Roast, Shoulder Clod Roast, English Roll and Shoulder Clod.

<https://www.chowhound.com/post/cross-rib-shoulder-roastvschuck-roast-blade-roast-challenge-880991>

Cindy Hamilton

[dsi1]

What's it called in the UK?

[Sheldon Martin]

>> A cross rib roast is simple enough although I can't say what it's called in the UK.
>
>The *Cross Rib Roast* is a term more common in the West Coast of the USA…..in Canada it is known as the *Boneless Cross Rib Roast*…….. however in many other regions the Alternative Names are : Chuck Shoulder Roast, Boneless Chuck Pot Roast, Arm Pot Roast, Shoulder Clod Roast, English Roll and Shoulder Clod.
>
><https://www.chowhound.com/post/cross-rib-shoulder-roastvschuck-roast-blade-roast-challenge-880991>
>
>Cindy Hamilton

Either is good ground; burgers, meat loaf, meat-a-balles.

[Ophelia]

"dsi1" wrote in message
news:d45a6cfb-360d-4f3c...@googlegroups.com...

I'll have a search and see what I can find??

I'm using a wand sous vide unit that I bought on eBay for $36. It makes
cooking sous vide a lot simpler. I'll probably be making chicken next with
the unit. I make a great fried chicken but making fried chicken sous vide
will result in the best fried chicken ever. That's pretty brilliant!

I think they look brilliant:) I can't throw away this one I've had for
years:) It works very well, even though it takes up space:) I think I
have shown you this before but ... here goes <g>

'https://www.fruugo.co.uk/severin-sousvidegarer-lowtemperature-cooker-stainless-steel-black/p-23073555-50468482?language=en&ac=croud&gclid=EAIaIQobChMIufiJi4md6QIVA-3tCh15ZgEUEAQYGyABEgJSoPD_BwE'

I am surprised they are still being advertised:)

If it doesn't see me out, I will be looking for a wand:))

[Daniel]

On 5/2/20 2:49 PM, Silvar Beitel wrote:
> So, I have half a fresh pineapple left over from another venture that needs to be used up. Pineapple upside down cake appeals to me, but I don't really want to make the cake part from scratch. I do, however, have a box of lemon cake mix. If I dump the pineapple, in slices, with some brown sugar, in the bottom of a 9x13 pan and pour the prepared lemon cake mix on top, would the result be horrible or fantastic or something in between? I await your opinion.
>
I'd imagine there would be a flavor clash between them. My mom made that
stuff in the 70s-80s and I recall it being paired with sponge cake.

I haven't had that stuff in 30+ years.

--
Daniel

Visit me at: gopher://gcpp.world

[Cindy Hamilton]

On Tuesday, May 5, 2020 at 9:33:23 AM UTC-4, dsi1 wrote:

> > > A cross rib roast is simple enough although I can't say what it's called in the UK.
> >
> > The *Cross Rib Roast* is a term more common in the West Coast of the USA…..in Canada it is known as the *Boneless Cross Rib Roast*…….. however in many other regions the Alternative Names are : Chuck Shoulder Roast, Boneless Chuck Pot Roast, Arm Pot Roast, Shoulder Clod Roast, English Roll and Shoulder Clod.
> >
> > <https://www.chowhound.com/post/cross-rib-shoulder-roastvschuck-roast-blade-roast-challenge-880991>
> >
> > Cindy Hamilton
>
> What's it called in the UK?

I suspect it's called Shoulder Clod. Ophelia will have to say whether that's
familiar, or--based on its location on the animal--what they call it.

Cindy Hamilton

[col...@gmail.com]

This am gr chuck was $5.49 a lb.

[Sheldon Martin]

On Tue, 5 May 2020 Daniel wrote:
>On 5/2/20 Silvar Beitel wrote:
>> So, I have half a fresh pineapple left over from another venture that needs to be used up.
>>

>I'd imagine there would be a flavor clash between them.

Them?

I bake pineapple upside down cakes all the time. One of my favorites
is made with a chocolate brownie mix that I add some frozen orange
juice to before it's diluted. Chocolate and orange is a match made in
heaven and pineapple makes it even better. I can't imagine that lemon
and pineapple is a good match., seems more like TIAD. There are many
flavors that go well with pineapple but lemon is not one; banana and
coconut work well, add rum and it's magic.

[Ophelia]

"Cindy Hamilton" wrote in message
news:d4b8d4c9-6d89-430b...@googlegroups.com...

====

Thanks, Cindy, but I have never heard of that:(

[Sheldon Martin]

On Tue, 5 May 2020 coltwvu wrote:
>
>This am gr chuck was $5.49 a lb.

I can buy fresh beef chuck anytime for $3.89/lb or less and grind it
myself. You're obviously living on over priced mystery meat... you'd
do much better with tube steak.

[Hank Rogers]

Maybe he don't have a Popeye approved grinder?

[Dave Smith]

On 2020-05-05 12:03 p.m., Daniel wrote:
> On 5/2/20 2:49 PM, Silvar Beitel wrote:
>> So, I have half a fresh pineapple left over from another venture that
>> needs to be used up.  Pineapple upside down cake appeals to me, but I
>> don't really want to make the cake part from scratch.  I do, however,
>> have a box of lemon cake mix.  If I dump the pineapple, in slices,
>> with some brown sugar, in the bottom of a 9x13 pan and pour the
>> prepared lemon cake mix on top, would the result be horrible or
>> fantastic or something in between?  I await your opinion.
>>
> I'd imagine there would be a flavor clash between them. My mom made that
> stuff in the 70s-80s and I recall it being paired with sponge cake.

My mother used to make sponge cakes, slice them into three and spread
lemon curd between each layer, then top the cake with whipped cream.

[Silvar Beitel]

On Saturday, May 2, 2020 at 5:49:42 PM UTC-4, Silvar Beitel wrote:
> So, I have half a fresh pineapple left over from another venture that needs to be used up. Pineapple upside down cake appeals to me, but I don't really want to make the cake part from scratch. I do, however, have a box of lemon cake mix. If I dump the pineapple, in slices, with some brown sugar, in the bottom of a 9x13 pan and pour the prepared lemon cake mix on top, would the result be horrible or fantastic or something in between? I await your opinion.
>

> --
> Silvar Beitel

Denouement:

I went grocery shopping today and bought a box of yellow cake mix (on sale at $1.25!). The leftover fresh pineapple was still OK, so I did the standard recipe:

<https://www.bettycrocker.com/recipes/easy-pineapple-upside-down-cake/>

And ...

I had a bit more pineapple than I needed for that, so I took the remaining bits and whizzed them in the mini food processor. Strained out the juice and used that with water for the cake (per Betty. Don't mess with Betty! :-) )

The leftover paste will go into a pineapple frozen margarita when the sun sets over the yardarm. Happy Cinco de Mayo.

--
Silvar Beitel

[dsi1]

Oddly enough, it's still being sold in the states. I'd like to pop off that nameplate to see if it says "Serverin" under there.

https://www.kohls.com/product/prd-2718378/hamilton-beach-sous-vide-multi-cooker.jsp?skuid=33761961

[Silvar Beitel]

Forgot. A couple of photos:

<https://photos.app.goo.gl/EZsSxtuvRAidWNNW8>

(And for whoever wondered about thickness, that's about 2 inches (from the standard (USA boxed cake mix.)


--
Silvar Beitel

[itsjoan...@webtv.net]

On Tuesday, May 5, 2020 at 3:04:58 PM UTC-5, Silvar Beitel wrote:
>
> Denouement:
>
> I went grocery shopping today and bought a box of yellow cake mix (on sale at $1.25!). The leftover fresh pineapple was still OK, so I did the standard recipe:
>
> <https://www.bettycrocker.com/recipes/easy-pineapple-upside-down-cake/>
>
> And ...
>
> I had a bit more pineapple than I needed for that, so I took the remaining bits and whizzed them in the mini food processor. Strained out the juice and used that with water for the cake (per Betty. Don't mess with Betty! :-) )
>
> The leftover paste will go into a pineapple frozen margarita when the sun sets over the yardarm. Happy Cinco de Mayo.
>
> --
> Silvar Beitel
>

AND??? Did you like it?? I see on this site everybody gave it rave reviews.
Does it get a rave review from you??

[Silvar Beitel]

Yes.

Duncan Hines makes a pineapple flavored cake mix, the idea being a base for pineapple upside down cake, but it's terribly sweet and somewhat artificial tasting, so good old yellow cake with some pineapple flavor (from juice, with no extra sugar) works well.

Just had a piece. YUM! And I say, YUM! again! :-)

The margarita wasn't too bad either. :-)

--
Silvar Beitel

[itsjoan...@webtv.net]

Alright! Thanks for the personal review. I might just have to try my
hand at this cake.

[Ophelia]

"dsi1" wrote in message
news:1fc9aef4-454e-4eb7...@googlegroups.com...

===

Yes, they come with different names here, as does mine, but they are
identical machines:)

[Gary]

Silvar Beitel wrote:
> (And for whoever wondered about thickness, that's about 2 inches (from the standard (USA boxed cake mix.)

That sounds about right for a 9x13 baking dish.