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“A delicious twist on a favorite old dessert from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Sift flour and baking powder together.
  3. Melt butter, without browning, in a heavy skillet.
  4. Remove from heat, spread maple sugar over bottom of skillet and cover with a layer of sliced pineapple.
  5. Beat egg whites until beaters leave soft peaks.
  6. Beat egg yolks; add granulated sugar, water, vanilla and lemon extract.
  7. Beat together until thick and lemon colored.
  8. Add dry ingredients and beat for three minutes.
  9. Gently fold in beaten egg whites.
  10. Pour batter over pineapple in skillet and bake for about 45 minutes or until cake tests done.
  11. Loosen cake from sides and bottom and turn out onto cake rack immediately.

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