Upside-Down Pineapple-Raisin-Carrot Cake

Course : Cakes
Serves: 8
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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

Preparation / Directions:

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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