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    Pineapple Upside Down Raisin Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 cup of raisins
    One 20 ounce can of pineapple chunks, drained & reserved 1/2 syrup
    1/2 cup of shortening, divided
    1/2 cup of brown sugar, packed
    3/4 cup of granulated sugar
    2 eggs
    1 teaspoon of vanilla
    1 cup of shredded carrots
    1 1/2 cup of flour
    1/2 teaspoon of baking powder
    1/2 teaspoon of baking soda
    1/2 teaspoon of cinnamon
    1/2 teaspoon of salt
    1/4 teaspoon of ginger

    Recipe



    Vary with mandarin oranges or canned sliced peaches Drain pineapple well and reserve 1/2 cup syrup. Melt 1/4 cup shortening in oven proof 10 inch skillet or upside down pan. Blend in brown sugar, arrange pineapple over sugar. Add 1/2 cup raisins. Beat remaining 1/4 cup shortening with sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/4 cup reserved syrup. Repeat and end with dry ingredients. Fold in remaining 1/4 cup raisins. Pour batter over pineapple. Bake at 350ºF. for 40-45 minutes. Cool 5 minutes before inverting on serving plate.

 

 

 


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