1 cup brown sugar, firmly packed
6 slices pineapple
¼ cup pineapple juice
3 eggs
⅞ cup sugar
1 cup cake flour
1 tsp baking powder
¼ tsp salt
½ tsp vanilla
whipped cream
Melt butter in heavy skillet 11 inches
diameter x 3 inches deep. Add brown
sugar and spread evenly over bottom of pan.
Arrange pineapple slices on sugar mixture. Add pineapple juice to eggs and
beat well. Add sugar gradually and beat
until mixture becomes thick and lemon colored.
Sift cake flour once. Measure and
resift twice with baking powder and salt.
Add to batter and stir only till blended. Add vanilla and
blend. Pour over fruit and brown sugar
in skillet and bake at 350º for about 1 hour.
Remove from oven, turn upside down on cake plate and allow to cool. Serve topped with whipped cream.
