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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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ORANGE UPSIDE DOWN CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Walker Estate in McKinney, Texas in 1987. Ingredients:
1/4 cup butter |
1 cup dark brown sugar |
2 large oranges |
1-1/2 teaspoons freshly grated orange peel |
1/4 cup dried cranberries |
1 cup vegetable shortening |
1 cup molasses |
1 egg |
1-1/2 cups all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/2 cup buttermilk |
Directions:
1. Preheat oven to 375 then melt butter in round cake pan.
2. Remove pan from heat and cover melted butter with brown sugar.
3. Peel oranges and slice 1/4 thick.
4. Remove white pith in center of each slice and remove any pits.
5. Arrange slices cutting some into smaller shapes if desired in decorative fashion on top of sugar.
6. Put dried cranberries in center of each slice then sprinkle with grated orange peel.
7. Cream shortening and molasses in bowl of an electric mixer set on medium speed.
8. Add egg, flour, baking powder, baking soda, salt, nutmeg, ginger and buttermilk.
9. Beat 3 minutes scraping down sides of bowl occasionally until batter is smooth.
10. Spoon batter over fruit then bake 30 minutes and invert immediately onto serving platter.
11. Do not remove pan then allow to stand 10 minutes then remove pan and let cake cool.
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