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Rating: 4 stars
2 Ratings
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  • 1 star values: 0
Recipe by Southern Living September 1997

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Credit: Tina Cornett; Styling: Leslie Byars Simpson

Recipe Summary

Yield:
Makes 1 (10-inch) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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