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Ingredientes
- 12 Tbsp. unsalted butter - (1 1/2 sticks) room temperature
- 2/3 c. brown sugar - (packed)
- 1/2 c. minced macadamia nuts
- 1/4 c. dry tart cherries see * Note
- 2 Tbsp. chopped peeled fresh ginger
- 1/2 med pineapple peeled, quartered
- Â Â lengthwise, cored, cut crosswise 1/4"-thk
- Â Â pcs
- 1Â 3/4 c. all-purpose flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 c. sugar plus
- 2 Tbsp. sugar
- 2 Tbsp. finely-grated orange peel
- 3 lrg Large eggs separated
- 1 Tbsp. fresh lemon juice
- 1 tsp vanilla extract
- 2/3 c. buttermilk
- Â Â Whipped cream
Direcciones
- * Note: Sold at specialty foods stores, natural foods stores and some supermarkets.
- Preheat oven to 350 degrees. Heat 6 Tbsp. butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook till sugar mix bubbles, stirring often, about 6 min. Cold slightly. Arrange pineapple pcs, overlapping slightly and in concentric circles, over sugar mix. Set aside.
- Whisk flour, baking pwdr, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 c. sugar and orange peel in large bowl till fragrant. Beat in 6 Tbsp. butter till light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mix alternately with buttermilk.
- Using clean dry beaters, beat egg whites in another large bowl till soft peaks form. Add in 2 Tbsp. sugar and beat till hard peaks form. Fold into batter. Spoon into pan atop pineapple.
- Bake cake till tester inserted into center comes out clean, about 1 hour. Transfer to rack; cold 5 min. Invert onto platter. Serve with whipped cream.
- This recipe yields 6 to 8 servings.
- Comments: Among favorite desserts of the decade were waffles, served with ice cream and syrup, as well as this easy cake's ancestor. The treat reached its maximum popularity with the increasing availability of canned pineapple and the marketing efforts of the Dole Company. Today's widely available fresh fruit - spiked with ginger, macadamia nuts and orange zest - gives a great result.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 527 | |
| Calories from Fat 252 | 48% |
| Total Fat 28.74g | 36% |
| Saturated Fat 15.99g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 591mg | 25% |
| Potassium 196mg | 6% |
| Total Carbs 60.26g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 30.97g | 21% |
| Protein 8.46g | 14% |
