- Marinate pineapple rings in rum overnight.
- Preheat oven to 350°F.
- Melt the butter and brown sugar in a large iron skillet (at least 12"), or other heavy, oven-proof pan.
- Arrange the marinated pineapple rings in the bottom of the pan in a single layer and simmer slowly over low heat in the melted butter and sugar until the cake batter is ready to go into the pan.
- Mix the granulated sugar, reserved pineapple juice and egg yolks in a large bowl.
- Sift the flour, baking powder and salt in a separate bowl.
- Beat egg whites until peaks form.
- Quickly mix flour mixture into the sugar and egg mixture until well blended.
- Gently fold in egg whites.
- Place one cherry half upside down in the middle of each pineapple ring.
- Sprinkle chopped macadamia nuts evenly over the rings, gently spoon the batter over the pineapple rings and macadamia nuts.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cake cool until it is just warm to the touch, then invert over a large plate.
- Serve warm or at room temperature.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
500 calories, 20 g fat, 9 g saturated fat, 110 mg cholesterol, 250 mg sodium, 70 g carbohydrate, 1 g fiber, 55 g sugar, 5 g protein
