Cranberry Upside Down Cake |
Course : Cakes
Serves: 1 |
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Ingredients:
3 tablespoons butter |
1 1/2 cups sugar |
2 cups cranberries |
1 1/2 cups sifted cake flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup shortening |
1 large egg -- beaten |
1/2 cup milk |
1 teaspoon vanilla |
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Preparation / Directions:
Melt butter and 1 cup sugar in baking pan; add cranberries. Sift flour, baking powder and salt together. Cream shortening with remaining sugar until fluffy; add egg and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla. Pour batter over cranberries and bake in a 350 degree oven for 40 to 50 minutes. Turn upside down. Serve with whipped cream. Makes 1 8x8-inch cake.
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Nutritional Information:
2761 Calories (kcal); 96g Total Fat; (30% calories from fat); 24g Protein; 460g Carbohydrate; 297mg Cholesterol; 1739mg Sodium |
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