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Pineapple Upside-Down Cake

Yield one 9- inch cake

Ingredients

  • 1/2 cup butter or margarine, softened
  • 3/4 cup firmly packed brown sugar
  • 1 (8-ounce) can sliced pineapple, drained
  • 9 maraschino cherries
  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon water
  • 1 teaspoon vanilla extract

How to Make It

  1. Cream butter; gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly in a 9-inch cast-iron skillet. Arrange pineapple slices and cherries evenly over creamed mixture.

  2. Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Combine flour and salt; add to yolk mixture alternately with water, stirring well after each addition. Stir in vanilla.

  3. Beat egg whites (at room temperature) until stiff peaks form: fold into batter.

  4. Spoon batter evenly over pineapple slices in skillet. Bake at 350° for 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes in pan, and invert cake onto serving plate.

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