Pineapple Upside-Down Cake

Directions

1. 1
   Melt butter in large 9 x
2. 2
   9-inch
3. 3
   baking
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   pan
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   (I
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   use a 10-inch frying pan).
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   Spread brown sugar evenly in pan and when beginning to caramelize slightly,
8. 8
   arrange pineapple slices and fill center of pineapple with
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   maraschino cherries and the nuts between
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    the
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    other areas
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    as
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    desired.
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    Sift
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    together
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    flour, baking powder and salt.
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    Beat
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    egg yolks
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    until
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    light, adding sugar gradually. Add
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    pineapple
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    juice
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    and sifted flour alternately and beat well. Fold in
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    stiffly
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    beaten
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    egg whites and blend
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    well.
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    Pour batter
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    over
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    pineapple
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    mixture.
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    Bake in moderate oven at 375° for 30 to 35 minutes.
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    Cake should spring back when lightly touched in center.
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    Turn upside down on cake plate (cover pan with cake plate
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    before turning upside down). Serves 8.