Ingredients Jump to Instructions ↓

  1. 2/3 c Granulated sugar

  2. 3/4 c Unsalted butter

  3. 1 ts Vanilla

  4. 1/4 ts Ground nutmeg or mace

  5. 2 Eggs

  6. 2 Egg yolks

  7. 1 1/2 c Milk

  8. 2 ts Baking powder

  9. 1/4 ts Salt

  10. 1 1/2 c Flour

  11. 1 c Yellow cornmeal

  12. 1/3 c Madeira

  13. 1 lb Pineapple; peeled

  14. 1/2" thick slices - core removed

  15. 3/4 c Dark brown sugar, packed

  16. 375F. Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining

  17. 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook

  18. 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon and reserve. Continue cooking until liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake on middle rack

  19. 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cool before serving.


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