Pineapple Up-Side-Down Cake

One of my 2012 resolutions is to make antique cakes. My Mother-in-law gave me the 1920s cookbook Cakes Cookies and Confections which was compiled by the California Home Economics Association. I love the language used throughout the cookbook and can imagine generations of families enjoying the same recipes!

Angel Sponge Cake
1 c sugar
1/3 c water
3 eggs
1 c flour
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla or lemon extract
1/8 c cold water (orange juice may be substituted for the flavoring and cold water)

Boil sugar and water until it spins a thread (216) and add slowly to the stiffly beaten whites, beating until mixture is cool. Sift together three times the flour, salt, and baking powder. Beat egg yolks until thick and add alternately with the dry ingredients to the white of egg mixture. Add water and flavoring and mix lightly. Bake in an ungreased tin in a moderate oven for about one hour. Let cake hang in pan until cool.

Up-Side-Down Cake
This type of cake has many names and variations. It was perhaps first called Frying Pan or Skillet Cake. When made with pineapple it is also known as Sylvia Pineapple, Hawaiian Pie or Pineapple Wheel Cake. Make the Standard Proportion cake batter or a plain sponge as preferred.

Pour this over the following:
1/4 lb butter
1 c brown sugar

Fruit such as pitted, cooked prunes, pineapple, apricots, peaches, fresh Bartlett pears, or apple sauce.

Melt butter. Add sugar. Spread fruit over all, arranged in patterns, if desired. Cover with batter and bake in moderate oven till done; 30-45 minutes. if pineapple is used, seedless grapes in red syrup, or slices or red cherries, make an effective decoration. Invert cake when done. May flute with butter cream or whipped cream. Excellent baked in a fireless cooker with stones at 425 degrees for 45 minutes.