Upside down carrot cake

Capi Peck

Trio's

6 T. unsalted butter

1/2 c. brown sugar

20-ounce can pineapple slices, drained, reserve juices

1/2 c. golden raisins

1/4 c. butter, room temperature

3/4 c. sugar

2 eggs

1 t. vanilla extract

1 c. shredded carrots

1 1/2 c. flour

1/2 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/4 t. ground ginger

1/2 c. pineapple juice

1/2 c. golden raisins

Preheat oven to 350 degrees. Butter a 9-inch cake pan and place in a preheated oven.

Melt 6 T. butter in saucepan. Add 1/2 c. brown sugar and cook over low heat until sugar has melted.

Remove the hot cake pan from oven; pour the sugar mixture into the pan to coat the bottom. Arrange pineapple over the sugar mixture and sprinkle raisins over. Set aside.

Beat 1/4 c. butter and sugar in electric mixer until light and fluffy. Beat in eggs, vanilla and carrots.

Combine flour, baking soda, slat, cinnamon and ground ginger in a separate bowl.

Now beat dry mixture alternately with the pineapple juice into the butter mixture, beginning and ending with the dry ingredients.

Fold in raisins.

Pour batter into cake pan. Bake at 350 degrees for 40-45 minutes or until a wood toothpick inserted near center comes out clean.

RUM CARAMEL SAUCE

1/2 c. whipping cream

8 T. (1/4 lb.) unsalted butter

1/2 c. brown sugar

1/2 c. white sugar

3 T. dark rum

For sauce, combine first 4 ingredients in a heavy saucepan over medium heat. Stir until butter melts and sugar dissolves. Increase heat to high and boil until mixture is slightly thickened, whisking occasionally, about 3 minutes. Stir in rum. Serve over cake.

Serve with a dollop of whipped cream, rum caramel sauce and a dusting of cinnamon if desired.

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