Upside Down Carrot Raisin Cake
Ingredients
1 C. raisins
1-1/2 C. flour
20 ounce can pineapple slices
1/2 tsp. baking powder
1/2 C. margarine
1/2 C. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 C. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 C. shred carrots
Cooking Instructions
Drain pineapple, reserve 1/2 C. syrup. Melt 1/4 C. margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 C. margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)