I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
The recipe if for a scratch Cranberry/orange upside down cake.

Had to try it with a mix.

2 cans of whole coralberry stuff.
2/3 cup brown sugar (1/3 cup per can)
1 BC or other yellow cake mix.
1 orange

*************************

1. Preheat the oven to the required temp on the box
2. Mix the cranberry & brown sugar
3. Zest 1 orange & chop fine, ad to the sugar cranberry mixture.
4. Juice the orange into a measuring cup & fill with water to the required
amount of liquid for the cake mix.
5. Make the cake batter using the water/juiced mixture and the rest of the
required ingredients.
6. Butter liberally a 9 x 13 cake pan
7. Pour in the sugar cranberry mixture & smooth.
8. Pour in the cake batter and smooth.
9. Bake as required.
10. Allow the cake to rest for 5 to 10 minutes.
11. Run a knife around the edges & invert onto a cookie sheet. (place the
cookie sheet on the top of the pan & turn over.
12. Let the pan settle for a few minutes and slowly remove the pan.

Serve with fresh whipped cream.

This was a very nice contrast in flavors. The sugar cranberry mixture set quite
nicely.

Enjoy,

Dimitri

Dimitri > wrote in message
...
> I have been eyeing a recipe in the Fanny Farmer Cook
> Book for about a year. The recipe if for a scratch
> Cranberry/orange upside down cake.
>
> Had to try it with a mix.
>
> 2 cans of whole coralberry stuff.
> 2/3 cup brown sugar (1/3 cup per can)
> 1 BC or other yellow cake mix.
> 1 orange
>
> *************************
>
> 1. Preheat the oven to the required temp on the box
> 2. Mix the cranberry & brown sugar
> 3. Zest 1 orange & chop fine, ad to the sugar cranberry
mixture.
[snip]

So using raw cranberries, you cook'em until their skins start to pop
with the brown sugar and zest?

I have two bags of cranberries that might see this instead of the
cran/raisin pie...

The Ranger

"The Ranger" > wrote in message
...
> Dimitri > wrote in message
> ...
>> I have been eyeing a recipe in the Fanny Farmer Cook
>> Book for about a year. The recipe if for a scratch
>> Cranberry/orange upside down cake.
>>
>> Had to try it with a mix.
>>
>> 2 cans of whole coralberry stuff.
>> 2/3 cup brown sugar (1/3 cup per can)
>> 1 BC or other yellow cake mix.
>> 1 orange
>>
>> *************************
>>
>> 1. Preheat the oven to the required temp on the box
>> 2. Mix the cranberry & brown sugar
>> 3. Zest 1 orange & chop fine, ad to the sugar cranberry
> mixture.
> [snip]
>
> So using raw cranberries, you cook'em until their skins start to pop
> with the brown sugar and zest?
>
> I have two bags of cranberries that might see this instead of the
> cran/raisin pie...
>
> The Ranger


The original recipe calls for 1 cup of the canned relish for a 9" pan and
states: "if you are using home made it is apt to be more liquidy so drain the
sauce and include an additional 1/4 cup to compensate"

Remember I basically doubled the recipe to do a 9 X 13.

The recipe also states if any cranberries stick to the pan just spoon out and
spread over the top of the cake.

Dimitri

Dimitri wrote:
> I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
> The recipe if for a scratch Cranberry/orange upside down cake.
>
> Had to try it with a mix.
>
> 2 cans of whole coralberry stuff.
> 2/3 cup brown sugar (1/3 cup per can)
> 1 BC or other yellow cake mix.
> 1 orange
>
> *************************

Please don't call me a snob, but would you please oh so kindly post the
recipe for the from-scratch one? =)

In article >,
"Dimitri" > wrote:

> I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
> The recipe if for a scratch Cranberry/orange upside down cake.
>
> Had to try it with a mix.
>
> 2 cans of whole coralberry stuff.
> 2/3 cup brown sugar (1/3 cup per can)
> 1 BC or other yellow cake mix.
> 1 orange

That sounds really wonderful!

I might have to get off my lazy butt and actually bake for Christmas. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dimitri wrote:
> I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
> The recipe if for a scratch Cranberry/orange upside down cake.
>
> Had to try it with a mix.
>


Recipe snipped.

Sounds good, D!

I found it hard to believe, but it seems that anyone under the age of 50
has never had the Bacardi Rum Cake (also made from a mix) that was so
popular in the 70's. I made it recently for two gatherings and people
acted as though it were some new, exotic recipe. Every last crumb was
snarfed up.

gloria p

On Mon, 18 Dec 2006 23:12:41 GMT, Puester >
wrote:

>Dimitri wrote:
>> I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
>> The recipe if for a scratch Cranberry/orange upside down cake.
>>
>> Had to try it with a mix.
>>
>
>
>Recipe snipped.
>
>Sounds good, D!
>
>I found it hard to believe, but it seems that anyone under the age of 50
>has never had the Bacardi Rum Cake (also made from a mix) that was so
>popular in the 70's. I made it recently for two gatherings and people
>acted as though it were some new, exotic recipe. Every last crumb was
>snarfed up.
>
Now you're the newest celebrity chef! Bask in the glory while it
lasts toots... fame is fleeting.



--
See return address to reply by email

"Jude" > wrote in message
ups.com...
> Dimitri wrote:
>> I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
>> The recipe if for a scratch Cranberry/orange upside down cake.
>>
>> Had to try it with a mix.
>>
>> 2 cans of whole coralberry stuff.
>> 2/3 cup brown sugar (1/3 cup per can)
>> 1 BC or other yellow cake mix.
>> 1 orange
>>
>> *************************
>
> Please don't call me a snob, but would you please oh so kindly post the
> recipe for the from-scratch one? =)

Preheat oven to 350 degrees
Grease a 9' cake pan GENEROUSLY with BUTTER

1 cup cranberry sauce
1/3 cup brown sugar
2 T grated orange rind

-------------------------

1 1/4 C AP Flour
3/4 C Sugar
1 t Baking powder
1/2 t Baking soda
1/2 t Vanilla
5 1/3 T Butter (Softened)
1/2 Cup Orange Juice

Mix cranberry sauce Brown Sugar & 1 T orange rind Spread on a 9" round cake pan

Sift and Mix all dry in a bowl add butter vanilla, orange juice, remaining
orange rind & egg
Beat until smooth

Pour into pan over the cranberry mixture & bake @ 350 for about 45 Min or until
toothpick comes out clean. Cool 5 minutes and turn out.

Serve with whipped cream.

Please note "if you are using home made cranberry sauce it is apt to be more
liquidy so drain the
sauce and include an additional 1/4 cup to compensate"

On Mon, 18 Dec 2006 18:33:00 -0800, sf wrote:

>On Tue, 19 Dec 2006 02:03:20 GMT, "Dimitri" >
>wrote:
>
>>1 1/4 C AP Flour
>
>What is AP flour?
>
>TIA
All Purpose flour.

Christine

On Tue, 19 Dec 2006 02:03:20 GMT, "Dimitri" >
wrote:

>1 1/4 C AP Flour

What is AP flour?

TIA


--
See return address to reply by email

On Mon, 18 Dec 2006 19:31:55 -0700, Christine Dabney
> wrote:

>On Mon, 18 Dec 2006 18:33:00 -0800, sf wrote:
>
>>On Tue, 19 Dec 2006 02:03:20 GMT, "Dimitri" >
>>wrote:
>>
>>>1 1/4 C AP Flour
>>
>>What is AP flour?
>>
>>TIA
>All Purpose flour.
>
Thanks... leave it to me. I couldn't figure that out.


--
See return address to reply by email

sf wrote in message
...
> On Tue, 19 Dec 2006 02:03:20 GMT, "Dimitri"
> wrote:
>
> >1 1/4 C AP Flour
>
> What is AP flour?
>
Advanced Placement. It's flour that's going through college-prep to
make it into baking.

The "R-D-&-H" Ranger

On Mon, 18 Dec 2006 19:11:00 -0800, "The Ranger"
> wrote:

>sf wrote in message
.. .
>> On Tue, 19 Dec 2006 02:03:20 GMT, "Dimitri"
> wrote:
>>
>> >1 1/4 C AP Flour
>>
>> What is AP flour?
>>
>Advanced Placement. It's flour that's going through college-prep to
>make it into baking.
>
>The "R-D-&-H" Ranger
>
LOLOLOL! Of course! It makes perfect sense to me now.

--
See return address to reply by email

sf wrote:
> On Tue, 19 Dec 2006 02:03:20 GMT, "Dimitri" >
> wrote:
>
>> 1 1/4 C AP Flour
>
> What is AP flour?
>
> TIA


All porpoise flour. You know; like "Flipper". HTH ;-)

Bob

On Mon, 18 Dec 2006 22:19:46 -0600, zxcvbob >
wrote:

>sf wrote:
>> On Tue, 19 Dec 2006 02:03:20 GMT, "Dimitri" >
>> wrote:
>>
>>> 1 1/4 C AP Flour
>>
>> What is AP flour?
>>
>> TIA
>
>
>All porpoise flour. You know; like "Flipper". HTH ;-)
>
Now we have to "save the flour"?
Oh, man - what's next?




--
See return address to reply by email

Dimitri wrote:
> "Jude" > wrote in message
> ups.com...
> > Dimitri wrote:
> >> I have been eyeing a recipe in the Fanny Farmer Cook Book for about a year.
> >> The recipe if for a scratch Cranberry/orange upside down cake.
> >>
> >> Had to try it with a mix.
> >>
> >> 2 cans of whole coralberry stuff.
> >> 2/3 cup brown sugar (1/3 cup per can)
> >> 1 BC or other yellow cake mix.
> >> 1 orange
> >>
> >> *************************
> >
> > Please don't call me a snob, but would you please oh so kindly post the
> > recipe for the from-scratch one? =)
>
> Preheat oven to 350 degrees
> Grease a 9' cake pan GENEROUSLY with BUTTER
>
> 1 cup cranberry sauce
> 1/3 cup brown sugar
> 2 T grated orange rind
>
> -------------------------
>
> 1 1/4 C AP Flour
> 3/4 C Sugar
> 1 t Baking powder
> 1/2 t Baking soda
> 1/2 t Vanilla
> 5 1/3 T Butter (Softened)
> 1/2 Cup Orange Juice
>
> Mix cranberry sauce Brown Sugar & 1 T orange rind Spread on a 9" round cake pan
>
> Sift and Mix all dry in a bowl add butter vanilla, orange juice, remaining
> orange rind & egg
> Beat until smooth
>
> Pour into pan over the cranberry mixture & bake @ 350 for about 45 Min or until
> toothpick comes out clean. Cool 5 minutes and turn out.
>
> Serve with whipped cream.
>
> Please note "if you are using home made cranberry sauce it is apt to be more
> liquidy so drain the
> sauce and include an additional 1/4 cup to compensate"


Thanks.........I'll be making this one! I love upside down cakes!