Printable | Taste of Home

Orange-Cranberry Upside-Down Cake

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

Printed from tasteofhome.com Sep 7, 2008

-----------------------Fold------------------------

Orange-Cranberry Upside-Down Cake cont.

1/2 cup evaporated milk
1/2 cup orange juice

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 mixing 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 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.

Printed from tasteofhome.com Sep 7, 2008

Orange-Cranberry Upside-Down Cake

Yield: 12-15 servings.