Title: Skillet or Upside-Down Cake
Categories: Cake
Yield: 6 Servings

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

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