Jolly Muddyfoot ...

Cranberry Up-Side-Down Cake (continued):

Ingredients:

• 6 Tbsp butter
• 1 Cup of sugar (divided in half)
• ½ Pound of cranberries (you can add more if you like)
• 1 Large egg
• 1 tsp vanilla (yeah, right. Make it 2 tsp)
• 1 tsp of orange zest (Just take an orange and run the outside skin over a very fine grater until you have tiny orange zest pieces)
• 1¼ Cup Flour
• 1½ tsp baking powder
• ½ Cup Milk
• ¾ Cup of red currant jelly
• 1 Tbsp softened butter (to rub on the cake pan so the cake doesn't stick)
• 8 or 9 inch cake pan

Preparation (first step):

1. Preheat oven to 350°f.
2. Butter the cake pan on the bottom and sides.
3. Pour in ½ cup of sugar in the bottom of the cake pan and swirl it onto the sides (it will stick because of the butter).
4. Pour the washed and dried cranberries into the cake pan.

Preparation (second step):

1. In a mixer (or mixing bowl if you use a handheld beater) put the 6 Tbsp of butter and the remaining ½ cup of sugar.
2. Mix the sugar and butter.
3. Add the egg, vanilla extract, and orange zest.
4. Mix it all up into a buch of gooey yumness.

Preparation (third step):

1. In a separate bowl from the bowl used in the "second step", put the flour, baking powder, and salt.
2. Mix them up a bit.
3. Stir these dry ingredients into your gooey yumminess 1 cup at a time; alternating between 1 cup dry mixture and ½ cup milk.  Mix as you go and make sure you mix it all together well.

Preparation (fourth step):

1. Pour the batter into the cake pan, over the top of the cranberries and spread it evenly.
2. Smooth the top of the batter in the cake pan (unless you want a rough bottomed cake).
3. Put that delicious baby in the oven already!!!
4. Bake it for 30 to 45 minutes (remember, oven at 350°f.
5. The cake is done when you can poke a toothpick into it and the toothpick comes out clean.

Preparation (fifth step):

1. You woolly-footed-slow-coach!!!  Take the cake out of the oven already, before you burn it, SILLY!!!
2. Let the cake sit for around 20 minutes.  NO nibbling!
3. Run a knife along the side of the cake pan to loosen the cake.
4. Quickly flip the cake pan upside-down. (Make sure you do this with a cake plate or some type of flat serving platter under the cake.  It would be a pity to have it hit the floor.).
5. The cranberries should be on top now.  That is why we called it 'Cranberry Up-Side-Down Cake'!
6. Put the red currant jelly into a small saucepan and heat it on low heat.
7. Stir the jelly occasionally until it melts.
8. Take the jelly off of the stove and brush it over the top of your cake.

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