His love of horror is pretty metal, and he's definitely the Godfather of Shock Rock. In the late 60s and early 70s, his live antics and on-stage aesthetics were quite revolutionary (even if that chicken incident was an accident). He was one of the first performers to wear make-up for shock value, and his live shows would regularly include electric chairs and guillotines on stage. Plus, like Kiss, he's been a gateway into heavier music for a lot of kids.
Now that we've gotten that argument out of the way, the main reason I wanted to post a recipe for Alice Cooper is because he's involved in a memorable incident involving cake. At one of his concerts in 1979, while performing "Black Juju," someone hit Alice square in the face with an entire Pineapple Upside-Down cake. When he gets hit, instead of freaking out, he just incorporates the cake into the show and even eats a big chunk of it.
Here's the footage:
So many questions! Did someone bring him that cake as a gift, and then they were so disappointed with the show, they threw it at him instead? That doesn't seem likely. And why would someone put that much effort into smuggling an entire Pineapple Upside Down cake to the front of the stage? Plus to me, it seems like such a waste of perfectly good cake! Whatever the reason, you have to admit, Alice handled it like a pro.
These days Mr. Cooper spends most of his time golfing, and winning celebrity spelling bees.
But hey, he will always be an important figure in the early days of a scene that would eventually create all the Heavy Metal we know and love. Thank-you Alice.
Pineapple Juju Cakes
|Placement of pineapples & cherries before adding batter|
- 3/4 cup light brown sugar
- 3 tablespoons butter, melted
- 1 can (8 oz.) pineapple tidbits in juice, drained
- 18 maraschino cherries, patted dry
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- Preheat oven to 325 degrees. Grease 18 muffin cups with butter, and set aside.
- In a small bowl, mix together brown sugar and butter.
- Spread one heaping teaspoon of brown sugar mixture into the bottom each prepared muffin cup.
- Place one cherry in the center of each muffin cup, then 4 or 5 whole pineapple tidbits around it.
- In a medium-sized bowl, whisk together flour, sugar, baking powder and salt.
- In the bowl of an electric mixer, beat together eggs and oil.
- Add flour mixture in 3 parts, alternating with milk. Mix until just combined.
- Scoop batter into prepared muffin cups, filling about 1/2 way full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of one cake comes out clean.
- Allow cakes to cool in the pan for 1 minute, then run a knife around the edge of each cupcake.
- Place a wire rack on top of your muffin tin, then quickly flip it over, allowing your cakes to fall out of the pan.
- Replace any pineapple pieces that may have stuck to the pan.These cakes are best served warm.
- Clutching and biting this cake, my soul has caught on fire.
And here's some footage of Alice Cooper playing "I'm Eighteen." It's my fave!