Ingredients

Valencia orange slices, 3/8″ thick
1 to 1 1/2 C. fresh cranberries
3/4 C. light brown sugar
6 ounces unsalted butter
2 C. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 C. granulated sugar
2/3 C. milk, room temperature
1 egg, lightly beaten
2 tsp. chocolate extract
1/4 tsp. vanilla extract

Cooking Instructions

Drop orange slices and cranberries into boiling water, boil, drain, and set aside. Combine 1/2 C. brown sugar, 2 ounces butter and 1 Tbls. water. Heat, stirring until blended. Pour into buttered 9″ nonstick cake pan. Sift together flour, baking powder, salt, and sugar. Melt 4 ounces butter in a saucepan. Remove from heat and beat in milk, egg, and extracts. Combine with flour mixture and beat until smooth. Place orange slices in cake pan and fill spaces with cranberries. Sprinkle 1/4 C. brown sugar evenly over fruit, then spoon cake mixture on top. Bake in 350 degree oven until golden and a toothpick comes out clean, 35-40 minutes. Cool 6-8 minutes, then invert onto serving plate. Serve warm with whipped cream.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)