Print Options

Back to Orange-Cranberry Upside-Down Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Orange-Cranberry Upside-Down Cake

I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. —Carrie Zuhlke, Fostoria, Michigan

12-15 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

1 cup packed brown sugar
2 tablespoons butter, melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
BATTER:
3/4 cup shortening
1-1/4 cups sugar
2 eggs
2 teaspoons grated orange peel
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup evaporated milk
1/2 cup orange juice

Directions

Combine the brown sugar and butter; spread evenly into a greased
13-in. x 9-in. baking dish. Sprinkle with cranberries and oranges;
set aside.
In a bowl, cream shortening and sugar. Beat in eggs and orange peel.
Combine the flour, baking powder, salt and baking soda; add to
creamed mixture alternately with milk and orange juice. Spread over

2 of 2

Orange-Cranberry Upside-Down Cake (continued)

Directions (continued)

cranberry mixture.
Bake at 375° for 35-40 minutes or until a toothpick inserted into
the cake comes out clean. Run a knife around edges of pan;
immediately invert onto a serving plate. Serve warm. Yield: 12-15
servings.

Nutrition Facts: 1 serving (1 piece) equals 321 calories, 13 g fat (4 g saturated fat), 35 mg cholesterol, 191 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.