Butter Rum Pineapple Upside-Down Cake

Ingredients:

6 pineapple rings (fresh or canned), reserve juice

1/2 cup spiced rum (such as Captain Morgan's)

1/4 pound (1/2 cup) butter

1 cup firmly packed brown sugar

1/2 cup chopped macadamia nuts

1/4 cup reserved pineapple juice (can include some of the rum that was used to soak the pineapple)

3 eggs, separated

1 cup granulated sugar

1 cup all-purpose white flour

1/4 teaspoon salt

1 teaspoon baking powder

6 maraschino cherry halves

Directions: Marine pineapple circles in rum overnight. Pre-heat the oven to 350 ° F. Melt the butter and brown sugar in a big iron skillet (at least 12) "or in another strong, oven-proof pan. Arrange the marinated pineapple rings in a single layer at the bottom of the pan and cook gradually over low heat in the melted butter and sugar before the cake batter is ready to go into the oven.

In a deep bowl, add the granulated sugar, retained pineapple juice and egg yolks. In a separate bowl, sift flour, baking powder and salt. Beat the egg whites until the peaks are shaped. Mix the flour mixture easily in the sugar and egg mixture until well mixed. Gently fold the egg whites in.

In the center of each pineapple ring, put one cherry half upside down. Sprinkle the sliced macadamia nuts generously over the circles, pour the batter softly over the pineapple circles and macadamia nuts.

Bake for 20-25 minutes, or until the toothpick is clean. Let the cake cool until it's only warm to the touch, then invert over a wide plate. Serve hot or at room temperature. Makes 8 portions of it.