Pineapple Pan Cake
1/2 cup butter
1 1/2 cups brown sugar
1 can pineapple
Melt the butter in a skillet, add sugar and cover the bottom with slices of pineapple. Allow this to brown a few minutes; remove from fire and allow to cool 5 to 10 minutes so that the fruit may absorb the sugar and butter.
To this mixture add the following batter:
1 cup sugar
2 eggs (separate)
3/4 cup pineapple juice
1 1/2 cups flour
2 teaspoonfuls baking powder
Cream sugar and add beaten yolks, fruit juice and the flour sifted with the baking powder, then fold in stiffly beaten whites. Pour this mixture over the pineapple--which has been cooling--and bake (in the frying pan or skillet) in a slow oven about 45 minutes.
Remove from over and let cool about 15 minutes.
Place a large platter on top of pan and turnout cake. In each one of the pineapple holes place a red cherry. Serve with whipped cream.
Canned peaches may be used in place of the pineapple.
This makes 6 portions.
