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| 1/2 | | Cup | | butter, softened | |
| 1/2 | Cup | brown sugar, firmly packed down | |||
| 1/2 | 12-ounce package | cranberries, fresh or frozen | |||
| 1 | 20-ounce can | crushed pineapple, drained well | |||
| 1-1/2 | Cups | flour | |||
| 2/3 | Cup | granulated sugar | |||
| 1 | teaspoon | baking powder | |||
| 1/2 | teaspoon | salt | |||
| 1/4 | teaspoon | baking soda | |||
| 1 | egg | ||||
| 2/3 | Cup | cranberry juice | |||
| 1 | teaspoon | vanilla | |||
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| Preheat oven to 350 degrees. In a 9 inch square heatproof baking pan over medium heat,
melt 1/4 Cup of butter. Remove from heat; sprinkle with brown sugar, then cranberries,
then drained pineapple; set aside. In a mixing bowl, combine next 5 ingredients. With
mixer at low speed, beat in remaining 1/4 Cup of butter, egg, cranberry juice, and vanilla
for 2 minutes until smooth. Spoon batter over sugar/fruit mixture. Bake 40-50 minutes.
Cool in pan on wire rack 10 minutes. Loosen edges of cake; invert onto serving plate.
Serve warm with whipped cream OR I like it with coffee in the morning. 9 servings; 326 calories; 11g fat; 51mg cholesterol Ready to serve in 1 hour 10 minutes. |
