Text 1809, 98 rader
Skriven 2010-09-19 05:06:00 av Dave Drum (1:124/311)
Ärende: SF Gate 546
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Upside-Down Cake
 Categories: Cakews, Desserts, Fruits, Dairy
      Yield: 7 servings
 
MMMMM--------------------------TOPPING-------------------------------
  2 1/2 c  Fresh cranberries
    1/4 c  Butter
    3/4 c  Light brown sugar

MMMMM----------------------------CAKE---------------------------------
    1/3 c  Vegetable shortening
    2/3 c  Granulated sugar
      1 ts Vanilla
      2    Eggs
  1 2/3 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt
    2/3 c  Milk
           Whipped Cream
      1 c  Heavy whipping cream
      4 tb Granulated sugar
 
  This old-fashioned recipe from 1920 still beats most cakes for the
  simplicity of preparing it, wonderful texture and taste. It looks
  festive served slightly warm with the cranberry topping and whipped
  cream on the side and is a perfect choice for the holidays. From
  Marian Cunningham, former Chronicle contributor.
  
  Preheat the oven to 350øF.
  
  Making the Cake Topping: Use a skillet with a 2-quart capacity. If
  your skillet has a wooden or inflammable handle, wrap it in several
  layers of aluminum foil.
  
  Put the cranberries in a colander and rinse under cold running water.
  Remove any soft or shriveled cranberries and discard. Shake the
  colander to get rid of excess water. Set aside.
  
  Melt the butter in the skillet over medium heat. Don't walk away,
  stand and watch, giving a stir often. This only takes a couple of
  minutes. As soon as the butter is melted, stir in the brown sugar.
  Continue to cook, stirring until the sugar melts and is bubbling a
  little. Remove from the burner and add the cranberries, spreading
  them in a single layer in the sauce. Set the skillet aside while you
  prepare the batter.
  
  Making the Cake Batter: Put the shortening into a mixing bowl and add
  the sugar. Using the back of a large spoon, press and smooth the
  shortening and sugar together. Keep blending until the sugar and
  shortening are a single mass. (If you have an electric mixer, this can
  be done quickly.) Add the vanilla and eggs. Beat the mixture until it
  is all one color and smooth (again, an electric mixer does this
  quickly, or a hand rotary beater will smooth out lumps).
  
  Combine the flour, baking powder and salt in a bowl. Stir with a fork
  to blend. Add the flour mixture to the creamed mixture, along with the
  milk, beating until the batter is smooth and free of lumps. Again,
  use a large spoon or a hand rotary beater.
  
  Spread the batter evenly over the cranberries.
  
  Bake for about 30 minutes, but check the cake for doneness after 25
  minutes by inserting a straw or toothpick into the center of the cake.
  If it comes out clean, the cake is done.
  
  Remove from the oven and let sit for 10 minutes, then put a large
  serving plate over the skillet and turn the skillet upside down. The
  cake will drop onto the platter.
  
  This is a lovely cake served slightly warm with whipped cream.
  
  Whipped Cream: Combine the cream and 3 tablespoons of the sugar in a
  bowl. Beat, using a hand rotary beater or electric mixer, only until
  soft peaks form. Taste the whipped cream for sweetness and add more
  sugar if you like. Serve with the cake.
  
  Serves 6 to 8.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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