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Holiday Upside-Down Cake cakes 1/2 cup butter, softened, divided 1/2 cup brown sugar 1/2 pkg (12 oz.) fresh or frozen 1 cranberries 1 can (20 oz.) crushed pineapple 1 in heavy syrup, drained 1 well 1 1/2 cup flour 2/3 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 egg 2/3 cup cranberry juice 1 teaspoon vanilla extract 1 whipped heavy cream 1 (optional) Preheat oven to 350 degrees. In 9" square heatproof baking pan over medium heat melt 1/4 cup butter. Remove from heat; sprinkle with brown sugar, then cranberries, then drained pineapple; set aside. In mixing bowl, combine next 5 ingredients. With mixer at low beat in remaining 1/4 cup butter, egg, cranberry juice and vanilla for 2 minutes until smooth. Spoon batter over fruit-sugar layer. Bake 40-50 minutes. Cool in pan on wire rack 10 minutes. Loosen edges of cake; invert onto serving plate. Serve warm with whipped cream. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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