Photo: Tina Cornett; Styling: Leslie Byars Simpson
1/4 cup butter or margarine
1 cup firmly packed light brown sugar
4 (1/2-inch-thick) fresh pineapple slices
1/2 cup dried cherries
1/2 cup macadamias, chopped
3 large eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cardamom (optional)
1/3 cup milk
How to Make It
Melt butter in a 10-inch cast-iron skillet over medium heat, and sprinkle with brown sugar. Arrange fresh pineapple slices, dried cherries, and macadamias over brown sugar; cook until sugar is bubbly and pineapple is browned. Remove from heat.
Beat egg yolks until thick and pale; gradually add sugar, beating well. Combine flour, soda, and salt; stir in cardamom, if desired. Add to yolk mixture, beating just until blended. Stir in milk.
Beat egg whites until stiff but not dry; fold into batter, and spoon evenly over fruit.
Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of cake to loosen; cool in pan on a wire rack 10 minutes. Invert onto serving plate.
I am not much of a dessert cook so, am not one who is going to rate a dessert recipe high, anyway.
This turned out well. I used almonds since had no macadamia nuts, doubled the cherries.
One would need a deep dish skillet, this spilled over (as I expected-so put a tray underneath to catch it).
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