Monday, December 24, 2007

Cranberry Upside Down Cake

Cranberry Upside Down Cake

Jennifer made this yummy cake yesterday, too, and I got the recipe from her. It's rich and yummy, and I thought I'd share the recipe with you all. I'm going to make it tomorrow for Christmas dinner's dessert.

Preheat oven to 325*
Line a 9" cake pan with waxed paper
Pour in 2 cups whole fresh cranberries, and spread them out
1/2 cup walnuts (or pecans), spread over the cranberries
1/2 cup sugar over the nuts and berries

Batter: 2 beaten eggs
Add one cup sugar-mix slowly
Add 1 stick softened butter
Add 1 cup flour, slowly
(I'm assuming she means using a blender for this batter...not a spoon)

Spread the batter over the cranberry/nut/sugar mixture.
Bake at 325* for 60-65 minutes.
Turn out on plate as soon as it's out of the oven.
Remove wax paper carefully.
When cool, dust with powdered sugar.

This cake can be prepared with other fruits as well, like peaches and pineapple.

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Amber said...

Ooh, that looks gooooood, Sharon! I am making a blueberry buckle for tomorrow. I might need to try this one, too!

Rose said...

Ditto to Amber's comment - it looks sooo goooood!
Merry Christmas, Sharon, to you and yours. May you always recognize God's abundant blessings in your life.

JOY@thevintagerabbit said...

This looks so yummy! I hope you have a Blessed Christmas! Joy.........

Rose said...

This sounds like an easy dessert. I'm going to give it a go for New Years. Way easier than fighting with a pie crust! Thanks. that you've said it...Bella does look like the Grinch's dog. LOL...very funny!

Happy New Year, Sharon!

Debbie Egizio said...

This looks wonderful. I'll have to give it a try. Hope you had a wonderful Christmas!

Anonymous said...

And in exchange, here's MY recipe for the greatest cranberry sauce in the world! (Oh come on, you and Puddy have had it before . . . you know it's great!) Short and sweet: To the standard cranberry sauce recipe (see directions on a package of fresh cranberries), add the grated rind of an orange, a tangerine, a lemon, and maybe half the grated rind of a lime (a little lime goes a long way). Also add a half cup each of raspberries - frozen is fine - and elderberries if you can get them. Bring to boil as in package directions. When it is done cooking, remove from heat and add two tablespoons of Grand Marnier, quickly stirring it in. Pour into decorative bowl and allow to cool. Yum, and then some! Happy New Year, all.

Anonymous said...

PS - Sharon, drop me a line sometime; I need to talk to you about permissions to use a photo of one of the sketches I had made for you and Puddy. Thanks.

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