Pineapple Upside Down Cake
List of Ingredients
4 eggs
1/2 cup butter or margarine
1 cup packed light brown sugar
1 (20 ounce) can pineapple slices, drained
10 maraschino cherries, halved
Pecan Halves
1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
1 cup white sugar
1 tblsp butter or margarine, melted
1 tsp vanilla extract
Recipe
Preheat oven to 325 degrees. In a 10 inch heavy skillet with a heat resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat and sprinkle brown sugar evenly over the butter. Arrange pineapple slices to cover bottom of skillet. Place cherries in the holes in the pineapple and place pecan halves between pineapple slices. Set aside. Separate the eggs, placing the whites in a large bowl and yolks in another bowl. Beat egg whites just until soft peaks form. Add white sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. Combine flour, baking powder and salt. With a wire whisk or rubber scraper, using an over and under motion, gently fold egg yolks and flour mixture into the whites until blended. Fold in 1 tblsp melted butter and vanilla. Spread batter evenly over pineapple in the skillet. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with a table knife. Cool the cake for 5 minutes before inverting onto a serving plate. Do not wait longer than 5 minutes or the cake will stick to the bottom of the skillet.
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