There was a wedding in San Juan del Sur last weekend, and many of the guests and festivities were help at the Hotel Villa Isabella. For the rehearsal dinner they needed an option for the people who would not like chocolate, so hotel owner and our friend, Jane asked our help in coming up with a solution. We decided to figure out how to make a pineapple upsidedown cake. It was simple, fast, and a huge success! We can’t wait to make it again for our family.
Many thanks to Jane for working on this project with us and to Roxanna for cutting perfect slices of cake!
THIS JUST IN! More of the story from Jane Mirandette – Our dear friend and english room volunteer at the library, Pat Bray has been providing library parties with her confection for months. The Borden girls and I emailed Pat for the recipe and proceeded accordingly. It was the bride who doesnt like chocolate and I invited the girls to help make the Pat Bray special! We made three sheet cakes and each cake required 2 fresh pineapples. Thank you Mike Borden for cutting up the first 3! Pat’s recipe calls for 1 yellow cake mix, 1 fresh pineapple medium size, 1/2 stick butter, and 1/2 to 1 cup of any avaialable brown sugar (not always easy to find in Nicaragua. The Bordens, the Richters and some hotel guests enjoyed part of cake number 2 (It was delicious!) and number three was delivered to the los Quinchos orphange on sunday morning by the Flickingers also of Ft Collns who re here with us serving the community as well! Roxanna (the hotel’s incredible cook) had made the rehersal night dinner for ther 52 guests and the cake was served flipped over and with Eskimo Vanilla Ice cream. YUM!