Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield
Makes 1 (10-inch) cake

How to Make It

Step 1

Melt butter in a 10-inch cast-iron skillet over medium heat, and sprinkle with brown sugar. Arrange fresh pineapple slices, dried cherries, and macadamias over brown sugar; cook until sugar is bubbly and pineapple is browned. Remove from heat.

Step 2

Beat egg yolks until thick and pale; gradually add sugar, beating well. Combine flour, soda, and salt; stir in cardamom, if desired. Add to yolk mixture, beating just until blended. Stir in milk.

Step 3

Beat egg whites until stiff but not dry; fold into batter, and spoon evenly over fruit.

Step 4

Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of cake to loosen; cool in pan on a wire rack 10 minutes. Invert onto serving plate.

Ratings & Reviews

yv1308's Review

yv1308
October 20, 2011
Great cake, tender and beautiful, turn out great from my cast iron pan. I did replace de dry cherries by dry cranberries and forgot de nuts, very delicious still. Big hit with my family!

Knwbuddy's Review

Knwbuddy
November 08, 2009
I am not much of a dessert cook so, am not one who is going to rate a dessert recipe high, anyway. This turned out well. I used almonds since had no macadamia nuts, doubled the cherries. One would need a deep dish skillet, this spilled over (as I expected-so put a tray underneath to catch it).