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Upside-Down Pineapple-Raisin-Carrot Cake |
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| Course : |
Cakes |
| From: |
HungryMonster.com |
| Serves: |
8 |
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Ingredients:
| 1 |
Cup |
Raisins,Seedless |
| 1 |
Can |
Pineapple,Sliced -- 20 oz |
| 1/2 |
Cup |
Brown Sugar -- packed |
| 1/2 |
Cup |
Margarine |
| 3/4 |
Cup |
Sugar |
| 3 |
large |
eggs |
| 1 |
Teaspoon |
Vanilla Extract |
| 1 |
Cup |
Carrots,Shredded |
| 1 1/2 |
Cups |
Flour,All-Purpose |
| 1/2 |
Teaspoon |
Salt |
| 1/2 |
Teaspoon |
Baking Powder |
| 1/2 |
Teaspoon |
Baking Soda |
| 1/2 |
Teaspoon |
Cinnamon,Ground |
| 1/4 |
Teaspoon |
Ginger,Ground |
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Preparation:
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 350 degree 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 |
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