CRANBERRY UPSIDE DOWN CAKE

3 tbsp butter
1 1/2 cups sugar, divided use
2 cups cranberries
1 1/2 cups sifted cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup shortening
1 egg, beaten
1/2 cup milk
1 tsp vanilla

Preheat oven to 350 degrees F.

Melt butter and 1 cup sugar in and 8x8-inch baking pan; add cranberries and set aside.

Sift flour, baking powder and salt together.

Cream shortening with remaining 1/2 cup sugar until fluffy; add egg and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla. Pour batter over cranberries.

Bake in a 350 degree F oven for 40 to 50 minutes.

Turn upside down. Serve with whipped cream.

Makes 1 (8x8 inch) cake
Source: Randy Rigg