Orange-Cranberry Upside-Down Cake

Name: Orange-Cranberry Upside-Down Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12-15 servings.
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 large eggs; 2 teaspoons grated orange zest; 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

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

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 large eggs
2 teaspoons grated orange zest
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 13x9-in. baking dish. Sprinkle with cranberries and oranges; set aside.
In a bowl, cream shortening and sugar. Beat in eggs and orange zest. 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.