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UPSIDE DOWN RAISIN CARROT CAKE

- from Cupcake recipe
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) 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
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup 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 cup 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.
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