Cranberry Upside-Down Cake
INGREDIENTS:
1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon
8 tb Unsalted butter; at room 1/2 ts Ground allspice
1 x -temperature 1/2 ts Ground nutmeg
1/2 c Sugar 1/2 ts Salt
2 ea Large eggs 1/4 ts Ground cloves
1 x Grated zest of 1 orange 1 c Unsulfured molasses
2 1/2 c Sifted all-purpose flour 1 c Boiling water
2 ts Baking soda 1 x Confectioners' sugar;
2 ts Ground ginger 1 x -for dusting
1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon
8 tb Unsalted butter; at room 1/2 ts Ground allspice
1 x -temperature 1/2 ts Ground nutmeg
1/2 c Sugar 1/2 ts Salt
2 ea Large eggs 1/4 ts Ground cloves
1 x Grated zest of 1 orange 1 c Unsulfured molasses
2 1/2 c Sifted all-purpose flour 1 c Boiling water
2 ts Baking soda 1 x Confectioners' sugar;
2 ts Ground ginger 1 x -for dusting
Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings.