- 1/2 cup unsalted butter
- 3/4 cup, firmly packed Imperial Sugar Light Brown Sugar
- 1/4 cup pecans, chopped
- 1 jar (10 oz) maraschino cherries, drained
- 1 can (15 1/4 oz) sliced pineapple, drained (reserve juice)
- 3 eggs, separated
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Melt butter in a 10-inch cast iron or heavy skillet with ovenproof handle. Stir in brown sugar. Heat slowly, over low heat, until sugar dissolves. Remove from heat.
- Arrange pineapple slices and cherries in a pretty pattern in sugar mixture. Sprinkle pecans over top.
- Beat egg whites in a small bowl and set aside.
- Beat egg yolks with granulated sugar in a medium bowl until creamy. Add 1/2 cup of reserved pineapple juice and beat until well blended. Add flour and baking powder and beat until smooth and creamy. Fold in egg whites and pour over pineapple-cherry mixture in skillet.
- Place skill in oven and bake 30-35 minutes, or until golden brown and toothpick inserted into center comes out clean. Cool cake in skillet 20 minutes. Loosen around edges with a knife. Invert onto a large serving plate.
- Serve warm.
- This recipe originally appeared in the 1984 edition of Homemade Good News, Vol IV, no 2.
- If substituting fresh cherries, use any of the sweet varieties: Bing, Chelan, Rainier, Lapins, Lambert or Tulare.