2/3 c Granulated sugar 1/4 ts Salt
3/4 c Unsalted butter 1 1/2 c Flour
1 ts Vanilla 1 c Yellow cornmeal
1/4 ts Ground nutmeg or mace 1/3 c Madeira
2 Eggs 1 lb Pineapple; peeled
2 Egg yolks – cut into 1/2″ thick slices
1 1/2 c Milk – core removed
2 ts Baking powder 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.
Yields
6 servings