Cranberry Upside-Down Cake
- 3 tbsp butter
- 1-1/2 cups sugar
- 2 cups cranberries
- 1-1/2 cups sifted cake flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup shortening
- 1 egg, beaten
- 1/2 cup milk
- 1 tsp vanilla
Melt butter and 1 cup sugar in baking pan; add cranberries.
Sift flour, baking powder and salt together.
Cream shortening with remaining sugar until fluffy; add egg and beat thoroughly.
Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla.
Pour batter over cranberries and bake in moderate oven (350 degrees F) 40 to 50 minutes.
Turn upside down. If desired serve with whipped cream.
Cranberry Glaze Cake – Omit butter and use 2-1/2 cups cranberries. Mix 1 cup of the sugar with 1 tablespoon cornstarch, add 1/2 cup boiling water and cook until slightly thickened. Add cranberries, spread over bottom of pan and proceed as above.