| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cakes, Fruits |
8 |
Servings |
INGREDIENTS
| 15 |
oz |
Pineapple rings in juice; (save juice) |
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar |
|
|
Cherries |
| 3 |
|
Whole eggs; separated |
| 1 |
c |
Sugar |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 5 |
tb |
Pineapple juice |
INSTRUCTIONS
Melt butter in a large cast iron skillet and add the brown sugar. Spread
mixture evenly over the bottom of the skillet. Arrange pineapple rings and
cherries over the butter and sugar mixture in skillet.
To make the batter, beat the egg yolks, sugar and pineapple juice. Stir in
flour and baking powder. Fold this mixture into stiffly beaten egg whites.
Pour batter over pineapple slices and bake for 45 minutes at 350F, or until
golden brown.
Recipe by: J. Ferren - The Birmingham News
Posted to recipelu-digest Volume 01 Number 333 by Sewgoode@aol.com on Dec
1, 1997
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