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Cranberry Upside Down Cake

December 15, 2013

A beautiful cake and an excellent reason to buy more fresh cranberries.  This was the first year in many I did remember to purchase extra bags and keep a few in the freezer for days like this.  Since it is half fruit and half cake I put this cake on the healthy list.


Cranberry Upside Down Cake


  • 3 T. Butter (melted)
  • 3 T. Brown Sugar
  • 2 C. Fresh Cranberries (rinsed)
  • 1 1/2 C. Flour
  • 2  t. Baking Powder
  • 1/2 t. Salt
  • 1/3 C. Shortening
  • 1/3 C. Sugar
  • 1 Lg. Egg (beaten)
  • 3/4 t. Vanilla Extract
  • 2/3 C. Milk


  1. Pour the melted butter in cake pan; add the brown sugar; Add the fresh cranberries
  2. Whisk together the flour, baking powder and salt (or sift)
  3. Cream together the shortening and sugar
  4. Add the beaten egg; beat thoroughly and add the vanilla
  5. Add dry ingredients alternately with the milk; stir only enough after each addition blend thoroughly
  6. Pour the batter over the cranberry and sugar mixture
  7. Bake at 350 degrees for approximately 35-40 minutes
  8. Remove from oven and place on wire rack to cool for 10 minutes
  9. Run a sharp knife around the edge of the pan and invert cake onto a serving plate









Serves: 8

Recipe from Woman’s Home Companion Cook Book

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