Cranberry Ginger Upside-down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| CAKE | ||
| 1 | t | Vanilla extract |
| 1/2 | c | Milk |
| 2 | Whole Eggs | |
| 1/3 | c | Butter, softened |
| 3/4 | c | Sugar, granulated |
| 1/4 | t | Nutmeg |
| 3/4 | t | Cinnamon |
| 1/2 | t | Salt |
| 1/2 | t | Baking powder |
| 1 1/2 | c | Flour, all-purpose |
| TOPPING | ||
| 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
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
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 5565
Calories From Fat: 1216
Total Fat: 138g
Cholesterol: 668.7mg
Sodium: 2367.7mg
Potassium: 1643mg
Carbohydrates: 1043.4g
Fiber: 72.3g
Sugar: 158.9g
Protein: 46.1g