* Exported from MasterCook *

                     Cranberry Apricot Upside-Down Cake

Recipe By     :125 Best Vegetarian Slow Cooker Recipes, Judith Finlayson
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/4           cup  melted butter
      1/2           cup  packed brown sugar
      1/4           cup  finely chopped walnuts or pecans
   1 1/2           cups  cranberries -- thawed if frozen
      3/4           cup  chopped dried apricots
                         ---
                         CAKE
   1 1/4           cups  all-purpose flour
   2                tsp  baking powder
      1/4           tsp  salt
      1/4           cup  butter -- softened
      3/4           cup  granulated sugar
   1                     egg
   1                tsp  vanilla
      1/2           cup  milk

SERVES 6

Keep cranberries in the freezer and dried apricots in the cupboard 
and you can make this delicious cake year-round from pantry 
ingredients. Serve with whipped cream or vanilla ice cream.

Tip

To prevent accumulated moisture from dripping on the cake batter, 
place two clean tea towels, each folded in half (so you will have 
four layers), across the top of the slow cooker stoneware before 
covering.The towels will absorb the moisture generated during cooking.


1. In a small bowl, combine butter, brown sugar and walnuts. Spread 
over bottom of prepared slow cooker stoneware. Arrange cranberries 
and apricots on top.

2. Cake: In a bowl, mix together flour, baking powder and salt. In a 
mixing bowl, using an electric mixer if desired, cream butter and 
sugar until light and fluffy. Beat in egg and vanilla until 
incorporated. Add flour mixture alternately with milk, beating well 
after each addition. Pour mixture over fruit.

3. Place tea towels over top of stoneware (see Tip, left). Cover and 
cook on High for 2 1/2 hours or until a toothpick inserted in center 
of cake comes out clean.

4. When ready to serve, slice and invert on plate.Top with vanilla ice cream.

Copyright 2004 Judith Finlayson
ISBN: 0778801047




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

Per Serving (excluding unknown items): 474 Calories; 17g Fat (31.9% 
calories from fat); 5g Protein; 77g Carbohydrate; 3g Dietary Fiber; 
79mg Cholesterol; 439mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.


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



You can't prevent Trouble from coming to visit, but you don't have to 
offer it a chair.

Deirdre Dee (zosha)





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