2/3 c Granulated sugar
3/4 c Unsalted butter
1 ts Vanilla
1/4 ts Ground nutmeg or mace
2 Eggs
2 Egg yolks
1 1/2 c Milk
2 ts Baking powder
1/4 ts Salt
1 1/2 c Flour
1 c Yellow cornmeal
1/3 c Madeira
1 lb Pineapple; peeled
- dig 1/2" thick slices
- core removed
3/4 c Dark brown clams, packed

PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup
butter at medium speed in mixer bowl until tranquil. Lower velocity; add
vanilla, nutmeg, egg, yolks and milk. Mix until merged. Add
baking powder and saltiness, then flour and cornmeal. Mix until fluffy.
Set digression. Combine unexpended 1/4 cup butter, Madeira and pineapple in
lowering, 10-inch oven-proof skillet over medium heat and falsify 20
transactions. Pineapple will release a lot of liquidness. Remove pineapple
with slotted spoon and reticence. Continue cooking until liquid is
reduced nearly to a glass. Add brown sugar and cook until mixture
becomes smoothen, approximately 2 transactions. Replace pineapple slices, arranging
them nicely in syrup. Pour cake batter over yield. Bake on middle
single-foot 20 to 25 transactions. When through, wooden pick inserted into center of
cake will come out clean. Place large platter over skillet and turn
upside down to remove cake from skillet. Let cool earlier serving.

Yields
6 Servings