Pineapple Upside-Down Cake ~
~ adapted from Firehouse Food- Lt. Lou Bacciocco, Engine 35 ~
Heat oven to 350 degrees Fahrenheit.
Cover the bottom of an extra-large baking pan with 1 1/2 cups packed dark brown sugar. Pour 1/2 cup melted butter over brown sugar. You will need 2 1/2 (20-ounce, each) cans sliced pineapple in heavy syrup; drain but reserve syrup juice and lay pineapple slices over brown sugar. Place a cherry half in each center, cut side facing upward.
Sift together– 2 cups flour, 2 teaspoons baking powder.
In a large bowl, beat 6 egg yolks with 2 cups granulated sugar for 3 minutes. Add 1/2 cup plus 2 tablespoons pineapple syrup, beat 1 minute. Stir in flour mixture until just incorporated.
With clean beaters, beat egg whites in a separate large bowl until stiff peaks form, 3 to 4 minutes. Lightly fold egg whites into egg yolk mixture.
Pour batter over pineapple, bake approximately 45 minutes. Immediately run a knife along the edges to loosen from the pan, then invert cake onto a large platter or bar pan.
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