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CAKE
1 1/2 c Butter (3 sticks), divided 1 ts Vanilla extract (or more)
6 lg Eggs, separated 1/2 ts Salt
1 1/2 ts Baking soda 1 c Sugar, granulated
1 1/2 c Buttermilk, with 2 1/2 c Confectioner’s sugar (4x)
-pineapple juice 2 1/2 c Flour
TOPPINGS
Pineapple rings Pecan halves
Maraschino cherries
-SYRUP-
2 c Light brown sugar (1 box) 2/3 c Water
1/2 c Butter 2 tb Karo
Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice.
Add all but 1 tablespoon of the juice to the buttermilk to make 1 1/2
cups fluid (equal parts, if possible).
Separate eggs; place all the whites in a large bowl, place 3 yolks in
one small container, and the other 3 in another. Prepare 3 8-inch
cake pans with brown-paper rounds (for bottoms) greased with
shortening. Preheat oven to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner’s sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and
continue beating. Add vanilla and mix till thoroughly blended,
scraping sides with spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps,
beginning and ending with the flour.
Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not
dry. Fold egg whites into batter.
TOPPING: Melt butter in large skillet over medium heat; add 1 T of
pineapple juice and the sugar. Add water and Karo and cook at a high,
rolling boil for about 3 minutes. Pour equally into prepared
cast-iron skillets (about 1/2 to 3/4-inch thick). Place pineapple
rings in bottom of each skillet, and in the centers, place a cherry.
(Can add pecan halves, too.) Divide batter between pans and bake at
350 degrees F. about 30-35 minutes, until done.
Yields
1 cake
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