Old Fasshioned Pineapple Upside Down Cake
1/2 c. butter or margarine, softened
3/4 c. brown sugar, packed
1 can (8 oz.) sliced pineapple,
drained
9 maraschino cherries
3 eggs, separated
1 c. sugar
1 c. all-purpose flour
1/4 tsp. salt
1/4 c. plus 1 tbsp. water
1 tsp. vanilla extract
Cream butter; gradually add brown sugar, beating
until light and fluffy. Spread creamed mixture evenly
in a 9 inch cast iron skillet. Arrange pineapple and
cherries evenly over mixture. Beat egg yolks until
thick and lemon colored. Gradually add sugar, beating
well. Combine flour and salt; add to yolk mixture
alternating with water, stirring well after each
addition. Stir in vanilla. Beat egg whites (at room
temperature) until stiff peaks form; fold into batter.
Spoon batter evenly over pineapple slices in skillet.
Bake at 350 degrees for 50 minutes or until wooden
pick inserted in center comes out clean. Cool 30
minutes in pan and invert cake onto serving plate. One
9 inch cake.
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