Harvest Upside-Down Cake

• 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

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 350u0b0 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.

raisins, boiling water, shortening, brown sugar, egg, milk, dark molasses, vanilla, cake flour, baking powder, ground cinnamon, salt, butter, brown sugar, corn syrup, walnuts, maraschino cherries, apples

Taken from www.tasteofhome.com/recipes/harvest-upside-down-cake/ (may not work)