Tuesday, January 7, 2014

Epiphany Cake

I made a Christmasy cake for the Feast of Epiphany. It's rich enough for Three Kings, and deliciously uses up the left-over fresh cranberries and dates and walnuts from the holidays. (I've always been the Queen of Leftovers, and find a way to use every scrap, but this season of unemployment has me aware of the contribution I can make that way.) Nice change from my other recipe for Cranberry Cake.
Winger was waiting with anticipation, so he snapped a photo as I was drizzling on the icing.
Cranberry Upside Down Cake
1 c. fresh cranberries
1/2 c. chopped dates
2 T. chopped walnuts
1 t. grated orange rind
1/2 c. soft butter, divided
1/2 c. brown sugar
1/4 t. cinnamon
2 T. fresh orange juice
1-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 c. sugar
1 t. vanilla
1 egg
1/2 c. buttermilk
1 c. powdered sugar
1 t. melted butter
2 T. fresh orange juice
Prep: Coat 9-inch square or round baking pan with cooking spray and dust with flour.
1. Combine cranberries, dates, walnuts, and rind in separate bowl and set aside.
2. In saucepan, melt 2 T. butter then stir in brown sugar, cinnamon, and orange juice. Cook for 3 minutes, stirring constantly.
3. Pour brown sugar caramel sauce into baking pan. Sprinkle cranberry mixture evenly over top.
4. Combine flour, baking powder, and salt in small bowl.
5. In large bowl, beat 6 T. butter with sugar until fluffy.
6. Add vanilla and egg and beat well.
7. Stir in flour mixture and buttermilk alternately, beginning and ending with flour mixture.
8. Spoon batter over cranberry mixture in pan.
9. Bake at 350' F for 40 minutes, or until a wooden pick comes out clean from the center.
10. Cool for 5 min. on wire rack. Run a knife around to loosen edges. Invert on plate.
11. Drizzle with glaze and serve warm.

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