Hi there;

Ran across this while looking through the Fannie Farmer Baking book. Their
copyright.

It looked too good not to share.

Gonna make it soon , Maybe tonight.

Dimitri

Quick Cranberry-Orange Upside-down Cake ( one 9-inch round cake)




1 cup canned whole cranberry sauce*
1/3 cup brown sugar
2 tablespoons grated orange rind (orange part, or zest, only)
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
51/3 tablespoons butter, softened
1/2 cup orange juice
1 egg

*Note: If you use homemade cranberry sauce, it is apt to be more liquidy,so
drain the sauce and include an additional 1/4 cup to compensate.

Preheat the oven to 350oF. Grease a 9-inch round cake pan generously with
butter.

Combine the cranberry sauce, brown sugar, and 1 tablespoon of the grated
orange rind, and mix well. Spread the mixture evenly in the prepared pan;
set aside.

Stir together the flour, granulated sugar, baking powder, baking soda, and
salt in a mixing bowl.

Add the vanilla, butter, orange juice, and egg, and beat until the batter is
thoroughly blended and perfectly smooth. Pour over the cranberries and bake
for about 45 minutes, or until a toothpick inserted in the center of the
cake comes out clean. Remove from the oven and let it cool in the pan for
about 5 minutes, then turn it out onto a serving plate, fruit side up. If
any of the cranberries stick to the pan, scoop them out and spread on the
cake. Serve warm, with whipped cream, if you wish.

On Sat 19 Nov 2005 03:59:36p, Thus Spake Zarathustra, or was it Dimitri?

> Hi there;
>
> Ran across this while looking through the Fannie Farmer Baking book.
> Their copyright.
>
> It looked too good not to share.
>
> Gonna make it soon , Maybe tonight.
>
> Dimitri
>
> Quick Cranberry-Orange Upside-down Cake ( one 9-inch round cake)
>
>
>
>
> 1 cup canned whole cranberry sauce*
> 1/3 cup brown sugar
> 2 tablespoons grated orange rind (orange part, or zest, only)
> 1 1/4 cups all-purpose flour
> 3/4 cup granulated sugar
> 1/2 teaspoon salt
> 1 teaspoon baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon vanilla extract
> 51/3 tablespoons butter, softened
> 1/2 cup orange juice
> 1 egg
>
> *Note: If you use homemade cranberry sauce, it is apt to be more
> liquidy,so drain the sauce and include an additional 1/4 cup to
> compensate.
>
> Preheat the oven to 350oF. Grease a 9-inch round cake pan generously
> with butter.
>
> Combine the cranberry sauce, brown sugar, and 1 tablespoon of the grated
> orange rind, and mix well. Spread the mixture evenly in the prepared
> pan; set aside.
>
> Stir together the flour, granulated sugar, baking powder, baking soda,
> and salt in a mixing bowl.
>
> Add the vanilla, butter, orange juice, and egg, and beat until the
> batter is thoroughly blended and perfectly smooth. Pour over the
> cranberries and bake for about 45 minutes, or until a toothpick inserted
> in the center of the cake comes out clean. Remove from the oven and let
> it cool in the pan for about 5 minutes, then turn it out onto a serving
> plate, fruit side up. If any of the cranberries stick to the pan, scoop
> them out and spread on the cake. Serve warm, with whipped cream, if you
> wish.

I like the FF baking book and have made this recipe a number of times.
I've always used homemade cranberry sauce, never canned. Actually, my
whole berry cranberry sauce includes the orange, so I didn't add it extra.
It's also very thick, and I didn't drain. I think it's a good cake.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sat, 19 Nov 2005 22:59:36 GMT, Dimitri wrote:

> Hi there;
>
> Ran across this while looking through the Fannie Farmer Baking book. Their
> copyright.
>
> It looked too good not to share.
>
YUM! That looks like a keeper!
--

Practice safe eating. Always use condiments.