*  Exported from  MasterCook  *
 
                       PINEAPPLE UPSIDE-DOWN CAKE III
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Granulated sugar
      3/4   c            Unsalted butter
    1       t            Vanilla
      1/4   ts           Ground nutmeg or mace
    2                    Eggs
    2                    Egg yolks
    1 1/2   c            Milk
    2       ts           Baking powder
      1/4   ts           Salt
    1 1/2   c            Flour
    1       c            Yellow cornmeal
      1/3   c            Madeira
    1       lb           Pineapple -- peeled
                         - cut into 1/2″ thick slices
                         - core removed
      3/4   c            Dark brown sugar, packed
 
   PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at
   medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg,
   eggs, yolks and milk. Mix until incorporated. Add baking powder and salt,
   then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4
   cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over
   medium heat and cook 20 minutes. Pineapple will release a lot of liquid.
   Remove pineapple with slotted spoon and reserve. Continue cooking until
   liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture
   becomes smooth, about 2 minutes. Replace pineapple slices, arranging them
   nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25
   minutes. When done, wooden pick inserted into center of cake will come out
   clean. Place large platter over skillet and turn upside down to remove cake
   from skillet. Let cool before serving.
  
 
 
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