Upside Down Pineapple Cake
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Canned pineapple spears||20 Ounce, drained (1 Can, 1 Pound 4 Ounce)|
|Maraschino cherries||12 , quartered|
|Eggs||2 , separated|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Granulated sugar||1 Cup (16 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
1 For topping: In a baking pan, 9x9x2,melt butter or margarine .
2 Stir in brown sugar and salt. Cook, stirring constantly, over low heat, until bubbly.
3 Remove from the heat. Arrange pineapple spears and cherries in rows on the sugar mixture.
4 For cake: In a small bowl, beat the egg whites just until they stand in firm peaks.
5 Sift flour, baking powder, ginger and salt onto wax paper.
6 In a large bowl,cream butter or margarine with sugar until fluffy with a spoon or electric mixer.
7 Beat in egg yolks, lemon peel and vanilla. Blend in the dry ingredients alternately with milk.
8 Fold in walnuts and beaten egg whites. Pour over fruits in the pan.
9 Bake in a moderate oven at 350 degrees farenheit for 1 hour, or until the top springs back when lightly pressed with fingertip.
10 Cool on a wire rack for 5 minutes; cover the pan with the serving plate.
11 Quickly turn upside down, then carefully lift off the baking pan.
12 Serve warm or cold, topped with plain or whipped cream or vanilla ice cream.