| butter | 4 T |
| brown sugar | 1 c |
| pineapple rings | 16 oz |
| candied cherries | 2 oz (optional) |
| pecan or walnut chips | 1/4 c (optional) |
| eggs | 4 large |
| granulated sugar | 1 c |
| flour | 1 c |
| baking powder | 2 t |
| pineapple juice | 2 T |
| vanilla extract | 1 t |
Arrange the pineapple rings and candied cherries on the bottom of a 9×9 inch cake pan and sprinkle with nut chips, if desired. Melt the butter in a sauce pan, add the brown sugar, heat and stir until the sugar dissolves then pour the mixture over the pineapple ring arrangement.
Separate the eggs. Beat the yolks, then continue to beat while adding in turn the granulated sugar, pineapple juice, vanilla extract, flour and baking powder. Beat the whites until stiff and then fold into the batter. Pour the batter over the pineapple ring arrangement and bake at 350°F for 25 to 30 minutes.
This recipe comes from Dan Garavelli and Ruby Garavelli and originally came from Great Aunt Bessie Garavelli. It was usually prepared as Dan’s Christmas birthday cake.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 7–4.
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