Cranberry Upside Down Cake |
Course : Cakes
Serves: 1 |
|
| |
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 |
|
| |
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.
|
| |
Nutritional Information:
2761 Calories (kcal); 96g Total Fat; (30% calories from fat); 24g Protein; 460g Carbohydrate; 297mg Cholesterol; 1739mg Sodium |
|
|
|
|
|
