Upside-Down Pineapple-Raisin-Carrot Cake

Recipe Ingredients

1 cup	160g / 5.6oz	Raisins - seedless
1		Pineapple - sliced
1/2 cup	80g / 2.8oz	Brown sugar - packed
1/2 cup	99g / 3.5oz	Margarine
3/4 cup	148g / 5.2oz	Sugar
3		Eggs
1 teaspoon	5ml	Vanilla extract
1 cup	110g / 3.9oz	Carrots - shredded
1 1/2 cups	93g / 3.3oz	Flour - all-purpose
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon - ground
1/4 teaspoon	1.3ml	Ginger - ground

Recipe Instructions

Drain pineapple; reserve 1/2 cup juice. Melt 1/4 cup margarine in a 10-inch ovenproof skillet.

Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins.

Beat remaining 1/4 cup margarine with granulated 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 cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2 cup raisins. Pour batter over pineapple.

Bake in preheated 350F oven 40-45 minutes.

Let stand 5 minutes before inverting onto serving plate.

A third place winner at the Del Mar Ca county fair. Jo Anne Merrill

Source:
Jo Anne Merrill

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