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Orange Cranberry Upside Down Cake Recipe
|Brown sugar||1 Cup (16 tbs)|
|Cake flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Orange rind||1 Teaspoon, grated|
|Sugar||3⁄4 Cup (12 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2633 Calories from Fat 772
% Daily Value*
Total Fat 87 g134.4%
Saturated Fat 32.8 g164.1%
Trans Fat 6.7 g
Cholesterol 294.5 mg98.2%
Sodium 1422.2 mg59.3%
Total Carbohydrates 471 g156.9%
Dietary Fiber 23.9 g95.6%
Sugars 400.1 g
Protein 21 g42.8%
Vitamin A 42.8% Vitamin C 353.8%
Calcium 114.4% Iron 18%
*Based on a 2000 Calorie diet
Peel oranges, divide into sections and remove membrane.
Melt butter and stir in brown sugar.
Mix well and spread evenly over bottom of pan.
Cover with cranberries, then with orange sections.
Sift flour, baking powder and salt together.
Cream shortening with orange rind, add sugar gradually and beat until fluffy.
Add egg and beat thoroughly.
Mix milk and orange juice and add alternately with dry ingredients in small amounts.
Pour batter over fruit and bake in moderate oven (350°F.) 40 to 45 minutes.
Makes 1 (10x10 inch) cake.