PINEAPPLE UPSIDE DOWN CAKE
This is my great Aunt Mary’s recipe.
1 ½ cups flour, 6 tablespoons cake flour, 6 tablespoons ground almonds, 3/4 teaspoon baking powder. ½ teaspoon salt, 1 (20 oz.) can pineapple, slices, 20 maraschino cherries, stems removed, 2 sticks butter, softened, 4 eggs, separated, 3/4 teaspoon vanilla extract, 2 teaspoon pineapple juice, unsweetened, 3/4 cup sour cream, 3 ½ tablespoons dark rum
Melt butter and sugar in a saucepan until sugar caramelizes. Pour sugar mixture into a non-stick 9-inch cake pan. Make sure the sugar mixture is evenly distributed. Arrange pineapple slices on top of sugar mixture put 2 cherries in the middle of each pineapple ring. Set aside. Sift dry ingredients together in a large bowl. In another bowl beat the egg yolks. Combine the sour cream, rum, and pineapple juice. Add sugars and pineapple juice mixture alternately starting with and ending with the sugar mixture. Beat the egg whites until stiff. Fold in the egg whites. Mix the buttermilk and brown sugar add this mixture to the cake batter and the pineapple slices. Bake at 325 degrees for 70 to 75 minutes. Allow to cool then turn upside down on the plate.
How to pick a ripe pineapple: Smell the butt of the pineapple. If the pineapple is ripe it will smell sweet; it will smell like pineapple juice. If you don’t smell the sweetness, the fruit is not ripe or sweet.