Upside-down Pineapple-raisin-carrot Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
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: Eggs,
1 tsp: Vanilla Extract,
1 cup: Carrots, Shredded
1 1/2 cup: Flour, All-Purpose
1/2 tsp: Salt,
1/2 tsp: Baking Powder,
1/2 tsp: Baking Soda,
1/2 tsp: Cinnamon, Ground
1/4 tsp: Ginger, Ground
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 Anne Merrill
Recipe By : Jo Anne Merrill
Source from luhu.jp
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
Recipe By : Jo Anne Merrill
Source from luhu.jp