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1
Preheat oven to 350 degrees.
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2
Melt 4 tablespoons butter in a 10-inch cast iron skillet; stir in brown sugar.
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3
Stir in rum; let mixture bubble.
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4
Arrange fruit in mixture and intersperse pecans.
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5
Pineapples may overlap; place semicircles along sides of skillet; place cherries in middle of ring.
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6
Berries should be evenly distributed their mirror image will be what the top of the cake looks like.
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7
For the batter, mix flour, baking powder, cornmeal and salt in a bowl.
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8
Cream butter at slow speed in an electric mixer and gradually add 1 cup of sugar.
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9
Beat until fluffy.
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10
Add egg yolks and vanilla.
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11
Add half the dry mixture, beating, then half the liquid (sour cream, Coco Lopez or milk).
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12
When incorporated, add the remaining dry ingredients and then the remaining liquid.
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13
Add rosemary and pecan pieces (both optional).
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14
In another bowl, beat egg whites until soft peaks form, then add 2 tablespoons sugar and beat until stiff peaks form.
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15
Fold half of the whites into mixture, then fold in the rest.
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16
Spread the batter evenly over the fruit.
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17
Bake 45 to 50 minutes, until a knife inserted into the dough only comes out clean.
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18
Let the cake sit for a minute, then run a knife around the edge and invert a serving dish on top.
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19
Turn the skillet and serving dish over, gently rap the bottom of the skillet.
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20
Serve.
