Recipe - Pineapple Upside Down Cake

One half cup Butter
One half cup Brown sugar
1 lg Pineapple (about 10 slices),
cored, cut or sliced up into 1/3inch
slices
One fourth cup Dark rum
One half cup Heavy cream

FOR THE CAKE
2 cup Flour
Three fourths teaspoon Baking powder
One half teaspoon Baking soda
Three fourths cup Unsalted butter, softened
1 1/3 cup Sugar
3 Eggs, separated
1 One half teaspoon Tahitian vanilla extract
One half Cu buttermilk
One fourth cup Fresh pineapple juice

Combine butter and brown sugar in a 12inch cast iron skillet and heat
until bubbly. Add pineapple and caramelize to a deep golden brown, turning
once. Remove and set aside. Pour rum and cream into a skillet and cook over
low heat 5 minutes, until thickened, stirring constantly with a whisk.
Remove from heat. Butter a 10inch round cake pan and line with parchment
paper. Arrange pineapple rings to cover bottom of pan. Pour sauce over
pineapple and set pan aside. Sift together flour, baking powder, soda and
salt. Set aside Cream butter and sugar until light and fluffy. Add egg
yolks, one at a time, beating after each addition. Add vanilla. Combine
pineapple juice and buttermilk. Alternately add sifted dry ingredients and
juice/buttermilk mixture to creamed mixture (begin and end with dry
ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at
350 degrees about 1 hour, or until a tester comes out clean. Invert onto a
serving platter.

Yield: 10 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PICK OF THE DAY SHOW #PD7721 03/11/97 Posted to MCRecipe Digest
V1 #525 by Dorothy Tapping ctapping@USIT.NET on Mar 19, 1997