Skillet Or Upside-Down Cake

Servings: 6
Ingredients:

1/4    To 1/2 cup butter
Add, cook gently, and stir
-until dissolved:
1/2    To 1 cup packed brown sugar
Remove from the pan and add:
(1 cup pecan meats) *
-optional, I omitted this *
Place over the butter and
-sugar mixture:
Slices or halves of canned
-drained fruit: no. 2 1/2
-can
* I put half marachino
-cherries, curved side down,
-in the
Spaces *
Cover the fruit with the
-following batter.  Sift
-together:
1 c  Cake flour
1 ts Double-acting baking powder
Beat in a separate bowl:
4    Egg yolks
Add:
1 tb Melted butter * I used oil *
1 ts Vanilla
Sift in separate bowl:
1 c  Sugar
Whip until stiff, but not
-dry:
4    Egg whites

A Heavy 9 or 10 inch skillet * I used a 9 inch cake pan and melted the
butter in the oven *

Vary this recipe, which conventionally calls for canned pineapple, by using
canned or frozen raspberries, peaches, or apricots. The last two require
only 1/2 cup of sugar. Fresh fruit - peaches, cherries, apples, etc. - may
require more than 1 cup, depending on the acidity of the fruit.

Preheat the oven to 350. Melt in a skillet: Fold in the sugar, 1 tablespoon
at a time; then fold in the yolk mixture, and finally the sifted flour, 1/4
cup at a time. Bake the cake about 30 minutes. Immediately upon removal
from the oven, reverse the cake on a serving plate. Allow the cake to
remain over the cake to let the brown sugar mixture coat the cake. Remove
the pan and serve upside down, after sprinkling the fruit with: (Brandy or
rum) * I didn’t do this, but yum yum yum! * The cake may be garnished with:
(Whipped cream or a dessert sauce) *Good Heavens, why? * For individual
servings, try this method: Put butter, sugar and fruit in base of custard
cups, run batter given above on