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Pineapple Upside-Down Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.872
Energy (kCal)1805.5226
Carbohydrates (g)150.2302
Total fats (g)114.5423
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan. | 2. Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep). | 3. Sprinkle the brown sugar over the butter. | 4. Place one pineapple slice in the centre of the cake tin. | 5. Arrange the other pineapple rings around it. | 6. Add the glace cherries and the pecan nuts. | 7. Beat the egg yolks and sugar together to a light and creamy consistency. | 8. Fold the flour into this mixture. | 9. Beat the egg whites to the stiff peak stage. | 10. Fold them gently into the cake batter. | 11. Pour the batter over the pineapple base. | 12. Bake for 30 minutes. | 13. Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top. | 14. Let the cake cool before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    brown sugar 4 ounces 430.9123 111.2321 0.1361 0.0
    pineapple ring 1 can 50.4333 0.0 11.22 0.2833
    pecan nut 2 ounces 391.79699999999997 7.8586 5.1994 40.806999999999995
    glace cherry 2 ounces 50.4333 0.0 11.22 0.2833
    egg 4 separated 286.0 1.44 25.12 19.02
    caster sugar 4 ounces 50.4333 0.0 11.22 0.2833
    self raising flour 4 ounces 50.4333 0.0 11.22 0.2833

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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