Macadamia Upside-down Cake

I just remembered! The cake was absolutely marvelous -- as we thought it might be :) There's not a crumb left!

MACADAMIA UPSIDE DOWN CAKE

3/4 cup macadamia nuts, chopped 8.5 oz can crushed pineapple, drained 6 tbs butter 1/3 cup packed dark brown sugar 1/4 cup dark corn sryup 2 tsp water 8 glace cherries 1 cup flour 1 tsp baking powder 1/8 tsp salt 2 eggs 2/3 cup sugar 1/2 cup milk 1 1/2 tps vanilla

Heat oven to 350 degrees. Grease 8 inch square baking pan. Combine nuts and pineapple in bowl. Melt butter in saucepan. Remove 2 tbs of the melted butter to a cup and reserve. Add brown sugar, corn syrup and water to butter remaining in saucepan. Bring to boiling, cook 30 seconds, stirring to dissolve sugar. Pour into baking pan. Scatter cherries over brown sugar mixture. Sprinkle nut pineapple mixture over top. Stir together the flour, baking powder and salt on a sheet of wax paper. Beat eggs in bowl until foamy. Add sugar, beating constantly. Beat in flour mixture until blended. Add milk, reserved melted butter and vanilla, beat until blended. Pour into pan.

Bake 35 min. or until done. Run a spatula around the edge of pan to loosen cake. Cool cake in pan for 15 min. Invert the cake and remove the pan. Replace any nuts and cherries that have fallen off. Cool cake for 10 min. SERVE WARM OR COOL COMPLETELY BEFORE SERVING. Makes 8 servings.

-- Growing old is inevitable; growing up is optional.

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