Try one of our old fashioned desert
Orange Spice Upside-Down Cake
1/4 C. butter
2/3 C. dark brown sugar
2 large oranges
Dried cranberries or cherries
1 t. freshly grated orange peel
1/3 C. vegetable shortening
2/3 C. molasses
1 1/2 C. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/2 t. ground ginger
1/2 C. buttermilk
Preheat the oven to 375° F. Melt the butter in a 9-inch cake pan. Remove the pan
from the heat and cover the melted butter with the brown sugar.
Peel the oranges and slice them about inch thick. Remove the white pith in the
center of each slice and remove any pits. Arrange the slices, cutting some into
smaller shapes if desired, in decorative fashion on top of the sugar.
Put the dried cranberries or cherries in the center of each slice. Sprinkle with
Cake batter: Cream the vegetable shortening and molasses in the bowl of an
electric mixer set on medium speed. Add the egg, flour, baking powder, baking
soda, salt, nutmeg, ginger and buttermilk. Beat the ingredients 2 to 3 minutes,
scraping down the sides of the bowl occasionally, until the batter is smooth.
Spoon the batter over the fruit.
Bake about 25 to 30 minutes, or until a cake tester inserted into the center
comes out clean. Invert immediately onto a serving plate but do not remove the
pan. Let stand 8 to 10 minutes, remove pan and let cake cool completely.
Makes 8 servings.