Ingredients1 h servings
- Combine the brown sugar and butter; spread evenly into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cranberries and oranges; set aside.
- In a mixing bowl, cream shortening and sugar. Beat in eggs and orange peel. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture.
- Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.
ReviewsRead all reviews 6
I made it and took it to the office and people liked it. It made a nice big cake, but it took a whole lot longer for me to make, especially the part of cutting the cranberries in half.
I made this to take as a dessert for a BBQ. I had about 5 small navel oranges that needed to be eaten up. I decided to make this with all five oranges and no cranberries. It was a huge hit. My H...
This cake is very good, but has a little too much orange. If I make it again I will only use one orange instead of two. The cake was moist, and overall the recipe is pretty good.
This was delicious! Such a great way to use those lovely fresh cranberries that call to me at the grocery store every fall.
This was great! I followed the recipes exactly and everyone loved it!