1 1/2 sticks butter
1/2 c. firmly packed brown sugar
1 can sliced pineapple
Maraschino cherries
1 c. sugar
1 tsp. vanilla extract
1 3/4 c. sifted cake flour
2 tsp. baking powder
3/4 c. ice water
2 egg whites

Melt 1/4 cup butter. Pour into 9" round pan. Sprinkle with brown sugar. Arrange pineapple and cherries in pan. Cream remaining butter with 3/4 cup sugar. Add vanilla. Sift together flour and baking powder. Add to butter, alternating with ice water; beat well after each addition. Beat egg whites until foamy. Gradually add remaining sugar. Beat to stiff peaks. Fold in batter. Pour into baking pan. Bake at 350 degrees for 50 to 55 minutes, or until done. Invert cake.