Pineapple Upside Down Cake

• 1/2 cup butter
• 2 cups brown sugar
• 1 can (1 pound, 14 ounces) sliced pineapple
• walnut meats
• candied cherries
• 4 eggs, separated
• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking powder

Preheat oven to 350°F., a moderate oven. Melt butter in a heavy 10" skillet; cover with brown sugar, spreading it evenly. Place one slice of pine apple in center on top of sugar; cut rest of the slices in half; arrange these in a circle around the center slice like the spokes of a wheel, rounded edges facing the same way. Fill spaces with walnut meats and candied cherries. Cover with sponge cake batter; beat yolks and sugar until light; sift flour and baking powder and fold into egg mixture one third cup at a time. Fold in stiffly beaten whites. Bake about 30 minutes. Turn upside down. Serve with whipped cream. Any can fruit may be substituted for the pineapple.