|
Batter: Mix together flour, baking powder, and salt and set aside.
In a large bowl, cream together the butter and sugar until smooth. Continue creaming with a mixer, adding eggs, one at a time, and stirring until mixture is lemon colored. Add vanilla and mix well. With mixer running, alternately add flour mixture and milk-liquid mixture. Beat with mixer on medium speed for three minutes, or three strokes if mixing by hand.
|
|
Finish: Pour prepared cake mixture carefully over brown-sugar-pineapple topping in bottom of skillet. Spread to an even depth all over, and carefully place in pre-heated 350°F oven on a middle rack. Bake for 45 to 50 minutes until a clean toothpick or butter knife inserted in middle of cake comes out clean.
Remove from oven (Careful! The handle is hot!). Let cake sit on top of stove for 5 minute,s then run a knife quickly around edge of cake to loosen. Invert carefully on a plate large enough to hold entire cake. Let it stand for a minute before carefully lifting skillet off.
|
