Ingredients Jump to Instructions ↓

  1. 1/4 To 

  2. 1/2 cup butter Add, cook gently, and stir -until dissolved:

  3. 1/2 To 

  4. 1 cup packed brown sugar Remove from the pan and add: (1 cup pecan meats) * -optional, I omitted this * Place over the butter and -sugar mixture: Slices or halves of canned -drained fruit: no. 

  5. 1/2 -can * I put half marachino -cherries, curved side down, -in the Spaces * Cover the fruit with the -following batter. Sift -together:

  6. 1 c Cake flour

  7. 1 ts Double-acting baking powder Beat in a separate bowl:

  8. 4 Egg yolks Add:

  9. 1 tb Melted butter * I used oil *

  10. 1 ts Vanilla Sift in separate bowl:

  11. 1 c Sugar Whip until stiff, but not -dry:

  12. 4 Egg whites

Instructions Jump to Ingredients ↑

  1. A Heavy 9 or 10 inch skillet * I used a 9 inch cake pan and melted the butter in the oven * Vary this recipe, which conventionally calls for canned pineapple, by using canned or frozen raspberries, peaches, or apricots. The last two require only 1/2 cup of sugar. Fresh fruit - peaches, cherries, apples, etc. - may require more than 1 cup, depending on the acidity of the fruit. Preheat the oven to 350. Melt in a skillet: Fold in the sugar, 1 tablespoon at a time; then fold in the yolk mixture, and finally the sifted flour, 1/4 cup at a time. Bake the cake about 30 minutes. Immediately upon removal from the oven, reverse the cake on a serving plate. Allow the cake to remain over the cake to let the brown sugar mixture coat the cake. Remove the pan and serve upside down, after sprinkling the fruit with: (Brandy or rum) * I didn’t do this, but yum yum yum! * The cake may be garnished with: (Whipped cream or a dessert sauce) *Good Heavens, why? * For individual servings, try this method: Put butter, sugar and fruit in base of custard cups, run batter given above on Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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