Pineapple Upside-Down Cake

 

Cake:
2 eggs, separated
2 cups sifted flour
2 ½ tsp. baking powder
½ tsp ginger
¼ tsp salt
½ cup butter
1 cup sugar
½ tsp grated lemon rind
½ tsp. vanilla
½ cup milk
Chopped walnuts

Beat egg whites. Sift dry ingredients. Cream butter and sugar; beat in egg yolks, lemon rind, and vanilla. Blend in dry ingredients alternating with milk. Fold in egg whites and walnuts.

Topping:
4 TBL butter
¾ cup packed brown sugar
1/8 tsp salt
1 can pineapple spears (1 lb 4 oz)
12 cherries, cut in half

Melt butter, brown sugar, and salt. Cook until bubbly. Remove from heat. Pour into pan and arrange fruit on top of sugar mixture. Pour in cake batter and bake in 350° oven for 1 hour or until done.