Butter - 1/4 cup.
Light brown sugar - 3/4 cup.
Chopped walnuts - 1/2 cup.
Pineapple circle slices - 4 to 5.
Eggs - 3, separated.
Sugar - 1 cup.
All purpose flour - 1 cup.
Baking powder - 1 tsp.
Salt - 1/2 tsp.
Maraschino cherries - 4 to 5.
Pineapple juice - 1/4 cup.
METHOD:
Melt butter in a 9 inch cast iron skillet. Add brown sugar and chopped walnuts. Arrange pineapple slices in a single layer over brown sugar mixture. Place cherries in the centers of the pineapple rings. Set aside.
Beat egg yolks at medium speed until thick and lemon colored. Gradually add sugar, beating well. Combine the remaining dry ingredients and add to the yolk mixture. Stir in the juice.
Beat egg whites separately until stiff peaks form. Gently fold beaten egg whites in to the batter. Pour batter evenly over pineapple slices in skillet. Bake at 350 degrees for 40 to 50 minutes. Remove cake from oven. Cool cake in skillet for 30 minutes. Invert cake on to a serving plate.
"ENJOY COOKING AND EATING"
No comments:
Post a Comment