In preparation for next week, I thought I would highlight a few of my favorite Thanksgiving ideas. Also, to see all of them, click on this link: Thanksgiving Files.
This is by far the most requested dessert I make. This time of year every dinner I attend, this is what I am asked to bring. I’ll be making two tonight to take to various get-togethers this week. Easy, easy, easy and foolproof, but always a beautiful presentation. If you’re looking to wow, try this one. From 2009:
Cranberries are on sale! Buy them now, because I’ve got some great cranberry recipes coming up. I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take. It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner. You’ll wow everyone with it and it’s foolproof to make.
Cranberry Upside Down Cake
- ½ cup butter
- 1 cup sugar
- 2 cups cranberries, chopped*
- ½ cup walnuts, finely chopped
- 1 egg
- 1 tsp vanilla
- 1 tsp orange zest (rind)
- 1 ¼ cups flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup milk
- ½ cup powdered sugar
- 1-1/2 tbsp orange juice (more as needed)
- 2 tsp butter, softened
8×8 glass baking dish & mixing bowl
Preheat oven to 350°
Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.
Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.
* if you don’t have a food processor, you can leave cranberries whole.