Pineapple Upside-down Cake
½ cup unsalted butter
½ cup dark brown sugar
1lb. canned pineapple slices, drained (or 6 round slices from fresh pineapple)
4 eggs, separated
1 lemon rind, grated
Pinch Tone’s® Salt
½ cup superfine sugar
¾ cup all-purpose flour
1 teaspoon Argo® Baking Powder
•Preheat oven to 350⁰F.
•Melt butter in a 10-inch cast iron skillet, then reserve 1 tablespoon of the butter.
•Add brown sugar to the skillet and stir to blend.
•Place drained pineapple on top of the sugar/butter mixture; pineapple should be placed one on top of another to make a tower; then set aside skillet.
•In a medium bowl, whisk together egg yolks, reserved butter and lemon rind until well blended; set aside.
•In another bowl, beat the egg whites and Tone’s® Salt until stiff. Gradually fold in the superfine sugar followed by the egg yolk mixture.
•Sift the flour and Argo® Baking Powder together. Carefully fold into the egg mixture in 3 batches.
•Pour mixture over the pineapple; place skillet in the oven and bake at 350⁰F until a skewer or toothpick inserted in the center comes out clean, about 30 minutes.
•While still hot, invert onto a serving plate. Can serve either hot or cold.
Back Porch Cocktail
1 ½ oz. rum
1 oz. Limon rum
½ oz. Tripe Orange Liqueur
1 oz. pineapple juice
2 oz. cranberry juice cocktail
•Place ice in a shaker and in serving glass.
•Combine all ingredients in shaker, place on lid and shake.
•Pour into serving glass. Garnish with pineapple and serve.