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Pineapple Upside-Down Cake

1/2 cup butter
1 cup brown sugar
7 slices pineapple
7 maraschino cherries
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice
1 cup all-purpose flour
1 tablespoon baking powder

Melt one half cup butter in a large iron frying pan. Add one cup
brown sugar and spread evenly over bottom. Lay complete wheel of
pineapple in center. Put cherry in center and place half wheels
around.

Beat yolks of three eggs, add one cup granulated sugar and five
tablespoons of pineapple juice. Sift in one cup of flour and one
teaspoon baking powder. Fold into stiffly beaten egg whites. Pour
over fruit. Bake forty-five minutes to hour in moderate oven.

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