Recipe - Cranberry Ginger Upside-Down Cake

CAKE:
1 teaspoon Vanilla extract
One half cup Milk
2 Whole Eggs
1/3 cup Butter softened
Three fourths cup Sugar granulated
One fourth teaspoon Nutmeg
Three fourths teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Baking powder
1 One half cup Flour, allpurpose
TOPPING:
1/3 cup Crystallized ginger
Finely chopped
1 One half cup Cranberries Fresh or
Frozen
One half cup Light Brown sugar
One fourth cup Butter

For topping: Melt butter in a 10inch ovenproof skillet. Add brown sugar;
stir until smooth. Arrange cranberries on top. Sprinkle with ginger; set
aside. For cake: Heat oven to 350 degrees. Sift together flour, baking
powder, salt, and spices. In large mixer bowl, cream sugar and butter until
light and fluffy. Add eggs one at a time, beating well after each addition.
Beat in dry ingredients and milk alternately, beginning and ending with dry
ingredients. Stir in vanilla. Carefully spread batter evenly over
cranberries. Bake until top is golden and wooden pick inserted in center
comes out clean. Remove from oven, and let stand 5 minutes. Run knife
around edges of cake to loosen. Invert gently onto serving plate. Serve
warm or at room temperature

Recipe By : The Star 11/3/94

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip