From the 10th annual cookbook supplement in The Post’s Empire magazine, Sept. 19, 1976. Makes a 9-inch cake.
Ingredients
- 1/4 cup butter
- 1 cup brown sugar (spoon sugar into cup; don’t pack it)
- 8 slices canned pineapple, drained
- Maraschino cherries
- Pecans
- 1 cup plus 1 tablespoon unsifted flour
- 3/4 teaspoon baking powder
- 4 egg yolks
- 1 teaspoon vanilla
- 4 egg whites at room temperature
- 1 cup minus 2 tablespoons sugar
- 1/4 teaspoon salt
Directions
Preheat oven to 350 degrees.
Melt butter in a heavy 9-inch ovenproof skillet. Add brown sugar. Heat over low, stirring constantly, until sugar dissolves. Spread brown sugar mixture evenly over bottom of skillet. Arrange pineapple slices on top of brown sugar. Place a maraschino cherry in center of each pineapple ring. Arrange pecans around pineapple.
Sift flour and baking powder. In a medium bowl, beat egg yolks and vanilla. In a large bowl, beat egg whites until stiff but not dry, gradually adding sugar and salt. Fold yolks into egg whites. Fold in flour, about four tablespoons at a time. Make certain flour is moistened.
Spoon batter evenly over pineapple. Bake about 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in skillet 5 minutes. Loosen edges with spatula. Invert cake on serving plate.
*Each week, we uncover a recipe from the Denver Post vault. This week, Helen Dollaghan’s altitude-tested, reader-approved cake.
