1/4 c. raisins
2 tbsp. butter
1/2 c. brown sugar
1 med. size can crushed pineapple
1 egg
1/2 tsp. salt
1/2 c. shortening, melted
3/4 c. molasses
1/2 c. sugar
2 c. flour
1/2 tsp. ginger
1 tsp. baking soda

Pineapple Mixture: Boil raisins in small amount of water; drain. Melt butter; add brown sugar when syrupy. Add pineapple; pour into 9 x 9 x 2 inch well greased pan. Keep in warm place.

Ginger Cake: Break egg in mixing bowl. Beat well; add salt and shortening, then molasses and sugar. Stir well. Add flour, sifted with ginger. Mix well and add 1 cup boiling water in which baking soda has been dissolved. Mix well. Pour over fruit mixture. Bake at 350 degrees for 25-30 minutes. Serve bottom side up with whipped cream.