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 didnt 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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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 225 (22%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 1118.8mg||344 %|
|Sodium 325.7mg||11 %|
|Potassium 401mg||11 %|
|Total Carbohydrate 166.8g||49 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 165.5g|
|Protein 35.3g||50 %|
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Calories per serving: 1029
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