Sunday, February 22, 2009

Pineapple Cherry Upside Down Cake

Note: Happy Birthday, George Washington! We have all heard the story about how George told his father he could not tell a lie about chopping down the family cherry tree. Historians say this is a myth, but still everybody associates George with the cherry tree. So, today's recipe is in honor of our country's first president!

Pineapple Cherry Upside Down Cake

4 T. margarine
1/2 cup brown sugar
1 can (16oz.) sliced pineapple, drained
maraschino cherries
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
3 tsp. cold water
1 cup sugar

Melt the margarine on the stove. Stir in the brown sugar and cook until it is dissolved and it is well blended. Arrange the pineapple slices in the bottom of a 9" round or square cake pan. Place maraschino cherries in the centers of the pineapple slices and in the spaces between the slices. Pour the brown sugar mixture in the cake pan over the pineapple and cherries.

Mix the flour, baking powder and salt together. In a separate bowl, beat the egg yolks, water and sugar together. Add the flour mixture and beat at medium speed for about 2 to 3 minutes. Beat the egg whites until stiff peaks form. Fold into the batter.

Pour batter over the pineapple, cherry and brown sugar mixture. Bake in a preheated oven at 350 degrees for 40 to 45 minutes. Remove from oven and let stand for about 5 minutes. Run knife around edges of pan and then turn the cake over onto a plate. Be careful - syrup is HOT!

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