Upside-Down Pineapple-Raisin-Carrot Cake

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 -----