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| | Upside Down Raisin Carrot Cake
1 cup of raisins
1 1/2 cup of flour
1 can of pineapple slices
1/2 teaspoon of baking powder
1/2 cup of margarine
1/2 teaspoon of baking soda
1/2 cup of packed brown sugar
1/2 teaspoon of cinnamon
3/4 cup of sugar
1/2 teaspoon of salt
2 eggs
1/4 teaspoon of ginger
1 teaspoon of vanilla
1 cup of shredded carrot
Drain the pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat, ending with dry ingredients. Fold in remaining 1/2 cup raisins. Pour batter over pineapple. Bake at 350ºF. for 40-45 minutes. Stand 5 minutes before inverting to serving plate. Serves 8. Bestsellers in Cooking, Food & Wine |
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