| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Milk |
| 2 |
|
Whole Eggs |
| 1/3 |
c |
Butter — softened |
| 3/4 |
c |
Sugar — granulated |
| 1/4 |
ts |
Nutmeg |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 1/2 |
c |
Flour, all-purpose |
| 1/3 |
c |
Crystallized ginger — |
|
|
Finely chopped |
| 1 1/2 |
c |
Cranberries — Fresh or |
|
|
Frozen |
| 1/2 |
c |
Light Brown sugar |
| 1/4 |
c |
Butter |
INSTRUCTIONS
CAKE:
TOPPING:
For topping: Melt butter in a 10-inch oven-proof skillet. Add brown sugar;
stir until smooth. Arrange cranberries on top. Sprinkle with ginger; set
aside. For cake: Heat oven to 350 degrees. Sift together flour, baking
powder, salt, and spices. In large mixer bowl, cream sugar and butter until
light and fluffy. Add eggs one at a time, beating well after each addition.
Beat in dry ingredients and milk alternately, beginning and ending with dry
ingredients. Stir in vanilla. Carefully spread batter evenly over
cranberries. Bake until top is golden and wooden pick inserted in center
comes out clean. Remove from oven, and let stand 5 minutes. Run knife
around edges of cake to loosen. Invert gently onto serving plate. Serve
warm or at room temperature
Recipe By : The Star 11/3/94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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