A now traditional recipe developed from the Dole test kitchens in the mid 1920's,
with the then "new" canned pineapple rings and maraschino cherries.
Make your own version with fresh or canned fruit.
1) 2 ounces butter
2) 3/4 cup brown sugar
3) 1 ounce almonds, toasted and ground
4) 1 1/2 cup flour
5) 1/4 tsp. salt
6) 4 ounces butter
7) 1 cup sugar
8) 4 eggs
9) 1 1/2 tsp. vanilla
10) 2/3 cup milk
11) 1 1/2 tsp. baking powder
1) Butter an 8" round cake pan.
2) Melt butter and brown sugar in a sauce pan and cook until foamy,
about 3 to 4 minutes.
3) Pour into buttered cake pan, and swirl to coat the bottom evenly.
4) Cover with your choice of fruit.
5) Toast almonds and cool. Pulverize in a food processor with a
tablespoon or so of sugar. Mix with flour, baking powder, and
salt. Set aside.
6) Cream the butter and sugar until light and fluffy. Separate eggs
and beat yolks into sugar mixture with vanilla until fluffy.
7) Add flour alternately with milk, stirring after each addition, only
until batter is smooth.
8) Beat egg whites until soft peaks form. Fold into batter in two batches.
9) Pour over fruit in prepared pan.
10)Bake at 350 deg. for about 1 hour, or until a toothpick inserted in the
cake comes out clean.
11)Cool for 2 minutes, then reverse onto a serving platter.
Copyright Catherine Evans, February 1998.