This old-timey recipe for Pineapple Upside Down Cake is courtesy of a dear friend who is a retired woodsman and has quite an enviable collection of old cookbooks from the turn of the century. Larry enjoys baking in his free time using recipes from his old cookbooks.
INGREDIENTS:
1/2 cup butter
1 cup brown sugar
1 can sliced pineapple rings
6-8 maraschino cherries
1/4 cup pecan halves
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice
METHOD:
Melt butter in a large, iron skillet, about 11 inches in diameter. Spread brown sugar evenly in the skillet and arrange pineapple rings on top, filling in spaces with pecans. Place cherries decoratively in the center of pineapple rings. Set aside.
Sift flour, baking powder, and salt together and set aside.
Whip egg whites until stiff, but not dry. Set aside.
Beat egg yolks until light, adding sugar gradually; add pineapple juice and sifted flour; fold in stiffly beaten egg whites.
Pour batter over the pineapple. Bake at 350°F, 35-40 minutes until cake is rich, golden brown, and tests done. Cool the cake in the skillet on a rack for about half an hour, then turn it upside down on a cake plate. (Place a large cake plate or platter on top of the skillet and carefully invert the skillet and plate.)
Delicious served warm!
SOURCE: Recipe courtesy of Larry Canning
