- 4-5 ounces hickory-smoked bacon (good quality)
- ¼ cup butter
- 1 cup brown sugar
- ¼ cup chopped pecans
- 1 ounce Adam Puchta’s 1855
- 1 can (15 ¼ ounce) pineapple slices (undrained)
- 3 eggs (separated)
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Cook bacon in a cast iron skillet over medium heat, until crisp, drain. Finely chop and set aside. Melt butter in the same skillet, add brown sugar, pecans, 1855 and cooked bacon; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon juice, set aside. Arrange pineapple slices over the brown sugar mixture in the skillet.
Beat egg yolks until thick and lemon color; gradually add sugar, beat well. Add flour, baking powder and salt to mixture. Stir in reserved juice. Beat egg whites until stiff peaks form; fold into yolk mixture. Pour batter into the skillet with the brown sugar mixture & pineapple.
Bake at 350° for 40 – 45 minutes. Let cool for 30 minutes then remove from skillet.