Melt in pan or skillet:

1/4 to 1/2 c. butter

Add:

1/2 to 1 c. packed brown sugar

Cook gently and stir until dissolved.

Remove pan from heat and add:

1 c. pecan meat

Place over the butter and sugar mixture:

1 (#2 1/2) can fresh slices or halves of drained fruit

Cover fruit with the following batter:

1 c. cake flour
1 tsp. double acting baking powder

Beat in separate bowl:

4 egg yolks

Add:

1 tbsp. melted butter
1 tsp. vanilla

Sift in separate bowl:

1 c. sugar

Whip until stiff but not dry:

4 egg whites

Fold in the sugar, 1 tablespoon at a time, then fold in the yolk mixture and finally the sifted flour 1/4 cup at a time. Bake about 30 minutes.

Immediately upon removal from oven, reverse the cake onto a serving platter. Allow pan to remain over the cake briefly to let brown sugar coat the cake. Remove pan and serve upside down after sprinkling fruit with:

Brandy or rum
Garnish with whipped cream