Upside-Down Pineapple-Raisin-Carrot Cake

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Title: UPSIDE-DOWN PINEAPPLE-RAISIN-CARROT CAKE
Categories: Cakes
Yield: 8 Servings

1 c Raisins,seedless
1 cn Pineapple,sliced; 20 oz
1/2 c Brown sugar; packed
1/2 c Margarine
3/4 c Sugar
3 Eggs
1 ts Vanilla extract
1 c Carrots,shredded
1 1/2 c Flour,all-purpose
1/2 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon,ground
1/4 ts Ginger,ground

Recipe by: Jo Anne Merrill 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 Anne Merrill

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