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    You are in: Home / Recipes / Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce Recipe
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    Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    45 mins

    1 hr 15 mins

    Kathy at's Note:

    Sounds so good. Uploaded recipe so I won't lose it.

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    Units: US | Metric

    Cranberry Mixture


    Spiced Orange Caramel Sauce


    1. 1
      Heat oven to 350°F Spray a 10" round cake pan with non-stick vegetable spray.
    2. 2
      Cranberry Mixture: In a small sauce pan, melt butter with brown sugar. Add cinnamon and bring to a boil, whisking ingredients. Pour into the prepared pan and cover with cranberries. Set aside.
    3. 3
      Gingerbread: Sift together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
    4. 4
      Beat together butter and sugar until light and fluffy. Add the egg, then add the molasses. Add the dry ingredients all at once and slowly add water, scraping bowl well.
    5. 5
      Pour batter over cranberries in the prepared pan. Bake 45-60 minutes or until a toothpick comes out clean. Invert onto a serving plate and allow to cool.
    6. 6
      Spiced Orange Carmel Sauce: Caramelize sugar over medium-hight heat until sugar is a light amber. Carefully add orange juice (may splatter). Add remaining ingredients and boil 1 minute. Cool then serve with cake.

    Ratings & Reviews:


    Nutritional Facts for Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce

    Serving Size: 1 (209 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 714.5
    Calories from Fat 167
    Total Fat 18.6 g
    Saturated Fat 11.3 g
    Cholesterol 74.1 mg
    Sodium 420.0 mg
    Total Carbohydrate 136.3 g
    Dietary Fiber 2.2 g
    Sugars 103.9 g
    Protein 4.6 g

    The following items or measurements are not included:

    oranges, zest of

    star anise

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