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Pineapple Upside-Down Cake

1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1 (8oz) can sliced pineapple, drained
(I have used crushed and it worked out good too)
9 maraschino cherries (optional)
3 eggs, separated
1 cup sugar
1 cup all purpose flour
1/4 teaspoon salt
1/4 cup plus 1 tablespoon water
1 teaspoon vanilla

Cream butter, gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly in a 9-inch cast iron skillet. Arrange pineapple slices and cherries evenly over creamed mixture.
Beta egg yolks until thick and lemon colored. Gradually add sugar, beating well. Combine flour and salt; add to yolk mixture alternately with water, stirring well after each addition. Stir in vanilla.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Spoon batter evenly over pineapple slices in skillet. Bake at 350 for 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes in pan, and invert cake onto serving plate. Yield one 9-inch cake.

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