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Recipe: 6 Flavor Pound Cake
Similar Categories: Flavor, Pound, Cake
4 eggs 1/2 cup butter or margarine 1
cup
packed light brown sugar 1 (20 ounce) can pineapple slices, drained
Maraschino cherries Pecan halves 1 cup sifted cake flour 1 tsp
baking powder
1/4 tsp salt 1 cup white sugar 1 tblsp butter or margarine, melted 1
tsp vanilla extract
Preheat oven to 325 degrees. In a 10 inch
heavy
skillet with a heat resistant handle (I use a cast iron skillet),
melt
1/2 cup butter over very low heat. Remove from heat and sprinkle
brown
sugar evenly over the butter. Arrange pineapple slices to cover
bottom
of skillet. Place cherries in the holes of the pineapple and place
pecan halves between pineapple slices. Set aside. Separate the
eggs
into two bowls. In a large bowl, beat egg whites just until soft
peaks
form. Add granulated sugar gradually, beating well after each
addition.
Beat until stiff peaks form. In a small bowl, beat egg yolks at
high
speed until very thick and yellow. With a wire whisk or rubber
scraper,
using an over and under motion, gently fold egg yolks and flour
mixture
into the whites until blended. Fold in 1 tblsp melted butter and
vanilla. Spread batter evenly over pineapple in skillet. Bake for
30 to
35 minutes, or until surface springs back when gently pressed with
fingertip. Loosen the edges of the cake with a table knife. Cool
the cake
for 5 minutes before inverting onto a serving plate. Do not wait
longer than 5 minutes or cake will stick to the bottom of the
skillet. (I
spray the skillet with Pam before melting the butter. Helps keep
from
sticking).
cup
packed light brown sugar 1 (20 ounce) can pineapple slices, drained
Maraschino cherries Pecan halves 1 cup sifted cake flour 1 tsp
baking powder
1/4 tsp salt 1 cup white sugar 1 tblsp butter or margarine, melted 1
tsp vanilla extract
Preheat oven to 325 degrees. In a 10 inch
heavy
skillet with a heat resistant handle (I use a cast iron skillet),
melt
1/2 cup butter over very low heat. Remove from heat and sprinkle
brown
sugar evenly over the butter. Arrange pineapple slices to cover
bottom
of skillet. Place cherries in the holes of the pineapple and place
pecan halves between pineapple slices. Set aside. Separate the
eggs
into two bowls. In a large bowl, beat egg whites just until soft
peaks
form. Add granulated sugar gradually, beating well after each
addition.
Beat until stiff peaks form. In a small bowl, beat egg yolks at
high
speed until very thick and yellow. With a wire whisk or rubber
scraper,
using an over and under motion, gently fold egg yolks and flour
mixture
into the whites until blended. Fold in 1 tblsp melted butter and
vanilla. Spread batter evenly over pineapple in skillet. Bake for
30 to
35 minutes, or until surface springs back when gently pressed with
fingertip. Loosen the edges of the cake with a table knife. Cool
the cake
for 5 minutes before inverting onto a serving plate. Do not wait
longer than 5 minutes or cake will stick to the bottom of the
skillet. (I
spray the skillet with Pam before melting the butter. Helps keep
from
sticking).
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