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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER CHANUKAH
RECIPES |
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MENORAH UPSIDE-DOWN CAKE
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is a traditional upside-down cake with a menorah design in the
topping. Be sure to allow the baked cake to cool on a rack for five
to ten minutes before turning it out. The menorah will then have a
chance to set and the cake will slip out nicely. |
| INGREDIENTS: |
Menorah Topping:
- 3 tbsp unsalted margarine
- ½ cup firmly packed brown sugar
- 1can (20 ounces)
- pineapple spears, drained, reserve
the juice
- 9 maraschino cherries
Cake Batter:
- ¹/³ cup solid white vegetable
shortening
- ½ cup sugar
- 1 egg (graded large)
- 1 tsp vanilla extract
- ½ tsp lemon rind
- 1½ cups sifted all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup reserved pineapple juice
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| DIRECTIONS: |
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Melt the margarine in a 9-inch-square
pan. Add the brown sugar. Pat the mixture evenly over the bottom of
the cake pan. Using the pineapple spears and cherries, arrange a
menorah design on the brown sugar. Place 2 spears end to end across
the pan for the menorah base. Then place a single spear in the
center of the base at a right angle to it; this will be the shamash
(the "servant" candle with which the others are lighted).
Cut 8 pineapple spears one inch shorter than the shamash. Position
these parallel to the shamash, 4 on either side, to represent the
candles. Under the shamash spear and under the base, place 2
half-pieces of pineapple spear side by side; these are the menorah
stand. Two more half-pieces may be placed end-to-end under the
stand. Place a cherry over each vertical spear to represent the
flames.
Preheat the oven to 375 degrees F.
Now prepare the cake batter. In a
medium-sized mixing bowl, cream the shortening. Gradually add the
sugar. Beat until light and fluffy. Add the egg, vanilla, and lemon
rind.
Into a bowl, sift together the dry
ingredients. Alternately add the dry ingredients and the pinapple
juice to the creamed mixture, beating after each addition until
blended and smooth.
Carefully spoon the batter over the
menorah topping in the pan. Bake for 45 minutes, until the top
springs back when lightly pressed. let the cake cool in the pan for
5 to 10 minutes. Invert it onto a serving dish. Allow 2-3 minutes
before removing the pan.
Variation:
For a shortcut, prepare the batter
from a white or yellow cake mix (you will only need half of a
regular-size package). Spoon this over the menorah topping.
Source: Kosher Cookery by
Frances R. Avrutick |
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KOSHER DELIGHT MAGAZINE
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