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Ingredients Jump to Instructions ↓

  1. 12 tablespoons 180ml Unsalted butter - (1 1/2 sticks) - room temperature

  2. 2/3 cup 106g / 3.7oz Brown sugar - (packed)

  3. 1/2 cup 73g / 2.6oz Chopped macadamia nuts

  4. 1/4 cup 15g / 1/2oz Dried tart cherries - seeNote

  5. 2 tablespoons 30ml Minced peeled fresh ginger

  6. 1/2 tablespoon 7 1/2ml Pineapple - peeled, quartered (medium)

  7. Lengthwise, cored, cut crosswise 1/4"-thk

  8. 1 3/4 cups 109g / 3.8oz All-purpose flour

  9. 1 teaspoon 5ml Baking powder

  10. 1 teaspoon 5ml Baking soda

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 3/4 cup 148g / 5 1/5oz Sugar - plus

  13. 2 tablespoons 30ml Sugar

  14. 2 tablespoons 30ml Finely-grated orange peel

  15. 3 tablespoons 45ml Eggs - separated (large)

  16. 1 tablespoon 15ml Fresh lemon juice

  17. 1 teaspoon 5ml Vanilla extract

  18. 2/3 cup 157ml Buttermilk

  19. Whipped cream

Instructions Jump to Ingredients ↑

  1. * Note: Sold at specialty foods stores, natural foods stores and some supermarkets.

  2. Preheat oven to 350 degrees. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.

  3. Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.

  4. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.

  5. Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.

  6. This recipe yields 6 to 8 servings.

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