By Kittencalskitchen on October 05, 2005
"For this cake you will need a well-seasoned 10-inch cast iron skillet or a nonstick oven-proof skillet, with an oven-proof handle, I make all of my up-side down cakes in a cast iron skillet, and I would really suggest to use one if you have one. Although this may look like a lot of prep, it really takes little effort to make this oustanding moist cake, you will be making this all of the time, it is one of the best upside-down cakes I have made, and I have made many! This is a great cake to make ahead to serve to your guests after a fancy holiday dinner, although I would suggest to make two of these cakes if you are serving more than 6 people."
Serving Size: 1 (347 g)
Servings Per Recipe: 6
"I also found this recipe in a magazine long ago and kept it. I'm glad to see it here! I do double the spices, and typically use only 3/4 cup molasses. This recipe is delicious and beautiful to look at! I serve it with vanilla whipped cream. And I would recommend putting a sheet pan under it in the oven. It makes a very full pan!"
"I originally saw this recipe in a magazine years ago, and I make it all the time! Big favorite in my family. If you don't have a cast-iron skillet or don't fancy scraping cake bits off yours, a nonstick frying pan works beautifully. Just cover any plastic or otherwise non-ovenproof handle with a couple thicknesses of tinfoil to protect it in the oven."