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Upside Down Cake

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5 or 6 slices canned pineapple, drained
5 or 6 maraschino cherries
1/3 cup butter
1 cup brown sugar, firmly packed
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/4 cup pineapple juice or water
1 cup less 2 tablespoons sugar
1/2 teaspoon vanilla


Melt butter in a heavy skillet about 11 inches in diameter and about 2 1/2 inches deep. Add sugar and spread evenly over the bottom of the pan. Arrange drained fruits over sugar. Sift flour once, measure and resift twice with baking powder and salt.

Add fruit juice or water to eggs and beat until light and fluffy. Add sugar gradually and continue to beat until the mixture is very light and fluffy. Fold in sifted dry ingredients gently but thoroughly. Fold in vanilla.

Pour batter over fruit in pan and bake in a 350 degree oven about 1 hour, or until done. Remove from oven and turn upside down on cake plate. Serve warm or cool with slightly sweetened whipped cream. Note: Other well-drained fruits may be used in place of the pineapple and cherries in this recipe.

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