Upside-Down Raisin Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins. Ingredients:
1 cup raisins |
1 (20 ounce) can pineapple slices |
1/2 cup butter |
1/2 cup brown sugar |
3/4 cup sugar |
1 1/2 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
2 eggs |
1 teaspoon vanilla extract |
1 cup shredded carrot |
Directions:
1. Drain pineapple, reserving 1/2 cup of the juice.
2. Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
3. Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
4. Beat remaining 1/4 cup butter with sugar until light and fluffy.
5. Beat in eggs, vanilla and carrots.
6. Combine dry ingredients in a separate bowl.
7. Beat 1/3 of the dry ingredients into the creamed butter and sugar.
8. Beat in half of reserved pineapple juice till blended.
9. Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
10. Beat in remaining third of dry ingredients.
11. Fold in remaining 1/2 cup raisins.
12. Pour batter over pineapple in ovenproof skillet.
13. Bake in 350 oven 40-45 minutes.
14. Let stand 5 minutes before inverting on serving plate.
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