It took me several years to find this perfect recipe, It’s a small cake so make two if you have a crowd.
Ingredients: 4 eggs/ 1/2 cup butter / 1 cup packed light brown sugar / 1 20 ounce sliced can of pineapple/ 10 marachino cherries, halved ( I use them whole and use more) / 1 cup sifted cake flour / 1 cup of white sugar / 1 teaspoon baking powder / 1/4 teaspoon salt / 1 tablespoon butter melted / 1 teaspoon almond extract.
Preheat oven 325 degrees.
In a 10 inch heavy skillet with heat resistant handle ( I use a pyrex cake thingy) melt 1/2 cup butter over very low heat, remove from heat, and sprinkle the brown sugar evenly over the pan. Arrange pineapple slices over pan to cover bottom of skillet. Distribute cherries around the pineapples. Set aside.
Sift together flour, baking soda and salt. Separate the eggs into two bowls. In a large bowl beat egg whites just until soft peaks form. Add granulated sugar gradually, beating until stiff peaks form In a small bowl, beat egg yolks at high speed until very thick and yellow. Fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter 1 tablespoon of almond extract. Spread batter evenly over pineapple in pan.
Bake 30 to 35 minutes or until surface springs back when touched. Loosen the edges of the cake with a table knife. Cool cake for 5 minutes before inverting into a serving plate
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