Harvest Upside-Down Cake

Name: Harvest Upside-Down Cake
Ingredients: 1/4 cup raisins; 1/2 cup boiling water; 1/4 cup shortening; 2/3 cup packed brown sugar; 1 egg; 1/2 cup milk; 1 tablespoon dark molasses; 1 teaspoon vanilla extract; 1-1/4 cup cake flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1/4 teaspoon salt; 1/4 cup butter, melted; 1/2 cup packed brown sugar; 2 tablespoons corn syrup; 2 tablespoons coarsely chopped walnuts; 12 maraschino cherries, quartered; 2 cups sliced peeled tart apples

18 ingredients

3 steps

Ingredients

1/4 cup raisins
1/2 cup boiling water
1/4 cup shortening
2/3 cup packed brown sugar
1 egg
1/2 cup milk
1 tablespoon dark molasses
1 teaspoon vanilla extract
1-1/4 cup cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup butter, melted
1/2 cup packed brown sugar
2 tablespoons corn syrup
2 tablespoons coarsely chopped walnuts
12 maraschino cherries, quartered
2 cups sliced peeled tart apples

Directions

1

In a small bowl, soak raisins in water for 10 minutes. Drain and set aside.
2

Meanwhile, in a bowl, cream the shortening and brown sugar. Add egg, milk, molasses and vanilla; beat on high for 1 minute. Combine flour, baking powder, cinnamon and salt; gradually add to creamed mixture, beating until smooth. Pour butter into a greased 8-in. square baking pan; sprinkle with brown sugar. Drizzle with corn syrup; sprinkle with the walnuts, raisins and cherries. Arrange apples on top, overlapping slices. Spoon batter over apples.
3

Bake at 350° for 45-50 minutes or until apples are tender or a toothpick inserted in the center comes out clean. Run a knife around the edges of cake; immediately invert onto a serving plate.