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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A delicious twist on a favorite old dessert from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 tablespoons butter |
1 cup maple sugar (or faux maple sugar) |
4 slices pineapple |
3 eggs, separated |
1 cup granulated sugar |
1/4 cup water |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1 cup flour |
1 1/2 teaspoons baking powder |
Directions:
1. Preheat oven to 350°F.
2. Sift flour and baking powder together.
3. Melt butter, without browning, in a heavy skillet.
4. Remove from heat, spread maple sugar over bottom of skillet and cover with a layer of sliced pineapple.
5. Beat egg whites until beaters leave soft peaks.
6. Beat egg yolks; add granulated sugar, water, vanilla and lemon extract.
7. Beat together until thick and lemon colored.
8. Add dry ingredients and beat for three minutes.
9. Gently fold in beaten egg whites.
10. Pour batter over pineapple in skillet and bake for about 45 minutes or until cake tests done.
11. Loosen cake from sides and bottom and turn out onto cake rack immediately.
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