Veggie Life-Winter Jewel Upside Down Cake

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* Exported from MasterCook *

 

Winter Jewel Upside-down Cake

 

Recipe By :Veggie Life, Winter 2000-2001

Serving Size : 12 Preparation Time :0:00

Categories : Desserts and Baked Goods Lacto

Ovo Winter 2000-2001

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Fruit:

2/3 cup dried apricots

1/3 cup dried prunes

2 tablespoons dark raisins

2 tablespoons golden raisins

2 tablespoons dried cranberries

3 tablespoons butter or margarine

1 cup light brown sugar

Seeds of one pomegranate

1 tablespoon sugar

1 teaspoon orange flower water

2 teaspoons grated orange zest (optional)

Whipped cream (optional)

Batter:

1/2 cup butter

1 cup sugar

1 1/2 teaspoons vanilla

1/8 teaspoon almond extract

2 large eggs -- at room temperature

1 cup buttermilk

1 cup cake flour

1 cup unbleached white flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

 

1. Cut a few of the apricots into quarters and leave the rest whole. In a

saucepan, cover dried fruits with water. Bring to a boil, reduce heat, and

simmer until softened, about 15 minutes. In a colander, drain well, gently

pressing out liquid.

 

2. In a 10-inch cast iron or other heavy pan, melt butter over medium

heat. Stir in brown sugar, cooking until it dissolves. Remove from heat

and arrange drained fruits over sugar mixture in bottom of pan. 3. In a

small bowl, stir together pomegranate seeds, sugar, and orange flower

water. Refrigerate. (Reserve some seeds for garnish, if desired.)

 

4. Preheat oven to 375'. In a mixing bowl, cream butter and sugar until

light and fluffy. Stir in vanilla and almond extract. Adding one at a

time, beat in eggs until smooth. Stir in buttermilk.

 

5. In another bowl, stir together flours, baking powder, soda, and salt.

Add 113 of the flour mixture to batter, stirring until smooth. Repeat with

remaining 2/3.

 

6. Smooth batter over fruit in pan. Bake until cake is springy to the

touch and beginning to pull away from sides of pan, about 35 minutes. Let

cake cool for 5 minutes, then invert onto a cake plate. Stir orange zest

into whipped cream, if using. Serve cake warm with chilled pomegranate

seeds and whipped cream, if desired.

 

PER SERVING: 317 CAL (35% from fat), 4g PROT, 12g FAT, 48g CARB, 89mg SOD,

66mg CHOL, 1.4g FIBER.

 

This jewel-like buttermilk cake is delicious served with orange whipped

cream and sweetened pomegranate seeds. Orange flower water is available at

well-stocked liquor stores and some pharmacies.

 

 

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Per Serving (excluding unknown items): 295 Calories; 12g Fat (34.5%

calories from fat); 3g Protein; 47g Carbohydrate; 1g Dietary Fiber; 60mg

Cholesterol; 312mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2

Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0