Ingredients
4 eggs
1/2 cup butter
1 cup brown sugar
1 can sliced pineapples (mangoes are a good substitute)
10 maraschino cherries, halved
1 cup double sifted cake flour
1 teaspoon baking powder
1/4 teaspoon Werpoes salt
1 cup Taurian sugar
1 tablespoon butter, melted/softened
1 teaspoon almond extract Or vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C).
Melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple.
Sift together flour, baking powder, and Werpoes salt.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated Taurian sugar gradually, beat well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using and over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter and almond extract. Spread batter evenly over pineapple in skillet.
Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean. Loosen the edges of the cake with table knife. Cool the cake before inverting onto serving plate.
Riddle
You don't need a birthday to gain in years, Blow out your candles and abandon your fears. One bite and lo! A full score you shall grow. But remember. You cannot stop time's flow.
