| Pineapple Upside Down Raisin Cake
1 cup of raisins
One 20 ounce can of pineapple chunks, drained & reserved 1/2 syrup
1/2 cup of shortening, divided
1/2 cup of brown sugar, packed
3/4 cup of granulated sugar
2 eggs
1 teaspoon of vanilla
1 cup of shredded carrots
1 1/2 cup of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1/4 teaspoon of ginger
Vary with mandarin oranges or canned sliced peaches Drain pineapple well and reserve 1/2 cup syrup. Melt 1/4 cup shortening in oven proof 10 inch skillet or upside down pan. Blend in brown sugar, arrange pineapple over sugar. Add 1/2 cup raisins. Beat remaining 1/4 cup shortening 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 1/4 cup reserved syrup. Repeat and end with dry ingredients. Fold in remaining 1/4 cup raisins. Pour batter over pineapple. Bake at 350ºF. for 40-45 minutes. Cool 5 minutes before inverting on serving plate. Back to Carrot Cake recipes Bestsellers in Cooking, Food & Wine |
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