Ingredients
- 1/2 CU butter
- 1 CU packed brown sugar
- 1/4 CU corn syrup
- 3/4 CU chopped pecans (optional)
- 20 OZ pineapple slices (drained – save juice)
- 3 eggs (separated)
- 2 TBL lemon juice
- 1 CU sugar
- 1 CU all-purpose flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- scant salt
- Maraschino cherries
Instructions
1. Preheat oven to 350 degrees
2. Melt butter in 9 inch cast iron skillet
3. Mix in brown sugar, corn syrup and pecans, then remove from heat
4. Artistically arrange pineapple pieces or rings over the brown sugar mixture
5. Set the skillet aside for now
6. Beat egg yolks.
7. Add sugar, beating continually
8. Add flour mixture and stir in 5 TBL pineapple juice
9. In a clean bowl, beat egg whites until stiff peaks form
10. Fold whites into cake batter
11. Pour or spoon evenly over pineapple slices
12. Bake @ 350 degrees for 45 minutes
13. Cool skillet for 30 minutes, then invert onto serving plate
14. Place maraschino cherry in the center of each pineapple ring, or as part of artistic arrangement of pieces.
