Pineapple Upside Down Cake
|Brown sugar||1⁄4 Cup (4 tbs)|
|Canned pineapple rings/Pears / peaches||16 Ounce|
|Broken pecans||1⁄3 Cup (5.33 tbs)|
|Glace cherries||2 Ounce, roughly chopped|
|Eggs||4 , separated|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Self rising flour||1 Cup (16 tbs)|
Pre-heat the oven to 350°F.
Melt the butter in a saucepan and pour it into a heavy 9 inch shallow pan (1 1/2 inch deep).
Sprinkle the brown sugar over the butter and place one slice of pineapple in the centre of the cake pan.
Cut the remaining pineapple rings in half and arrange them around the centre slice like the spokes of a wheel.
Fill the spaces between the pineapple with the pecans and cherries.
Beat the egg yolks and sugar together to a light and creamy consistency.
Fold the flour into this mixture.
Beat the egg whites to the stiff-peak stage and fold them gently into the cake batter.
Pour the batter over the pineapple base and bake for 30 minutes.
Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
Let the cake cool before serving.