Upside-Down Pineapple-Raisin-Carrot Cake |
Course : Cakes
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 / 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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