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Cranberry Upside Down Cake

Lucy's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Orange rind 1 Tablespoon, grated
  Vanilla 1⁄2 Teaspoon
  Raw cranberries 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Orange juice 2 Tablespoon
  Cake flour 1 1⁄3 Cup (21.33 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 1⁄4 Cup (4 tbs) (Emulsifier Type)
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Egg 1 , unbeaten
Directions

GETTING READY
1.Start by preheating the oven to 350F degrees
2.Coarsely chop cranberries
MAKING
3.Cream butter, sugar and flavorings together and spread in greased and lined 8x8x2 inch pan.
4.Mix cranberries with sugar; spread over mixture in pan; sprinkle with orange juice and set aside
5.Sift dry ingredients together into bowl; add shortening, milk, orange rind and vanilla; beat 300 strokes with a spoon, or 2 minutes with electric mixer at medium speed, until well blended
6.Then add egg and beat 2 minutes more; pour over cranberries in pan
7.Bake in the oven for 35 minutes
8.When done, loosen cake from sides of pan and invert immediately on cooling rack
SERVING
9.Serve with cream

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Thanksgiving
Ingredient: 
Cranberry
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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