Pineapple Upside-Down Cake - cooking recipe

Ingredients

1/2 c. butter
1 c. brown sugar
1 (No. 2) can sliced pineapple
2 Tbsp. pecans or walnuts
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 c. fine granulated sugar
5 to 7 Tbsp. pineapple juice

Preparation

Melt butter in large 9 x
9-inch
baking
pan
(I
use a 10-inch frying pan).
Spread brown sugar evenly in pan and when beginning to caramelize slightly,
arrange pineapple slices and fill center of pineapple with
maraschino cherries and the nuts between
the
other areas
as
desired.
Sift
together
flour, baking powder and salt.
Beat
egg\tyolks
until
light, adding sugar gradually. Add
pineapple
juice
and sifted flour alternately and beat well.\tFold in
stiffly
beaten
egg whites and blend
well.
Pour batter
over
pineapple
mixture.
Bake in moderate oven at 375\u00b0 for 30 to 35 minutes.
Cake should spring back when lightly touched in center.
Turn\tupside down on cake plate (cover pan with cake\tplate
before turning upside down). Serves 8.