Pineapple Upside Down Cake

Ingredients

• % cup butter
• 1 cup brown sugar
• 1 medium sized can sliced pineapple
• 2 tablespoons whole pecans
• 3 eggs, separated
• 1 cup sugar
• 5 tablespoons pineapple juice
• 1 cup pastry flour
• 1 teaspoon baking powder
• 1 pinch salt

Method

1. 1

   Melt butter in a large baking pan.

2. 2

   Spread brown sugar evenly over the pan and arrange pineapple slices on top, dropping pecans in the open spaces.

3. 3

   For the cake batter, beat egg yolks until light, cream in sugar, add pineapple juice and sifted flour mixed with baking powder and salt.

4. 4

   Fold in stiffly beaten egg whites and pour batter over pineapple.

5. 5

   Bake in a moderate oven (375° F) for about an hour.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 47. The excerpt below is the record exactly as published.

Pineapple Upside Down Cake % cup butter 1 cup brown sugar 1 medium sized can sliced pineapple 2 tablespoons whole pecans Melt butter, in large baking pan. Spread the brown sugar evenly over the pan and arrange the slices of pineapple on the brown sugar, dropping the pecans in the open spaces. Cover this arrangement with the following cake batter. 3 eggs, separated 1 cup sugar 5 tablespoons pineapple juice 1 cup pastry flour 1 teaspoon baking powder 1 pinch salt

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