Orange Cranberry Upside Down Cake
|Brown sugar||1 Cup (16 tbs)|
|Cake flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Orange rind||1 Teaspoon, grated|
|Sugar||3⁄4 Cup (12 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
Wash cranberries and cut into halves.
Peel oranges, divide into sections and remove membrane.
Melt butter and stir in brown sugar.
Mix well and spread evenly over bottom of pan.
Cover with cranberries, then with orange sections.
Sift flour, baking powder and salt together.
Cream shortening with orange rind, add sugar gradually and beat until fluffy.
Add egg and beat thoroughly.
Mix milk and orange juice and add alternately with dry ingredients in small amounts.
Pour batter over fruit and bake in moderate oven (350°F.) 40 to 45 minutes.
Makes 1 (10x10 inch) cake.