Pineapple Upside Down Cake

Directions

Preheat oven to 350°F. Melt butter in a 10-inch cast-iron skillet over low heat or in the oven. Sprinkle brown sugar in skillet. Remove from heat.

Drain pineapple, reserving ¼ cup juice. Set juice aside. Cut pineapple slices in half, reserving 1 whole slice. Place whole pineapple slice in center of skillet. Arrange 10 pineapple pieces spoke fashion around whole slice in center of skillet. Place a pecan half and a cherry half between each piece of pineapple. Place a cherry half in center of whole pineapple slice. Arrange remaining pineapple pieces, cut side up, around sides of skillet. Place a cherry half in center of each piece of pineapple around side of skillet.

Beat 3 egg yolks at high speed of electric mixer until thick and lemon colored; gradually add 1 cup sugar, beating well. Combine flour and next 3 ingredients; stir well. Add to egg mixture alternately with reserved ¼ cup pineapple juice. Stir in vanilla.

Beat egg whites and cream of tartar at high speed of mixer until stiff peaks form; fold beaten egg whites into batter. Spoon batter evenly over pineapple in skillet. Bake at 350° for 45-50 minutes or until cake is set. Invert cake onto a serving plate. Scrape any remaining glaze from skillet onto cake. Cut into wedges to serve.

Yield: one 10-inch cake.