PIneapple Upside-Down Cake
2Tbsp.plus 1/2 cup of brown sugar
One 20 ounce can juice packed pineapple slices,drained,1 cup reserved juice of pineapples.
1/3 cup coarsely chopped dried apricots
1 1/2 cup flour
1 1/4 tsp.baking soda
pinch of salt
1/4 cup butter
1 cup dark raisins
Preheat the oven to 350*.Grease a 8-inch cake pan and sprinkle 2 tbsp.of sugar in the bottom.Arrange the pineapple slices in the pan,overlapping them slightly,and fill the hole in each slice with apricots or cherries.
In a small bowl,stir together the flour,baking soda,salt:set aside
In a medium bowl,cream the butter and remaining sugar.Beat in the egg,then beat in the flour mixture and the reserved pineapple juice alternately,in 3 parts each.
Stir in the raisins.Pour batter into the pan and rap it on the counter to remove air pockets.Bake for one hour,or until sides pull away from pan.
Let cake cool on rack for 5 minutes.Run a knife around the edges of the pan to loosen cake,then place a serving plate over the pan and invert it.Tap gently,then carefully lift pan ton turn out cake.Serve at room temp. or warmed.