Cranberry Ginger Upside Down Cake with Rum Whipped Cream #Christmas #Cake

This Cranberry Ginger the other way up Cake with Rum Whipped Cream is the appropriate vacation dessert!

This beyond weekend we hosted an ‘unpleasant sweater’ vacation birthday party at our residence. The adults wore their tackiest Christmas sweaters, whilst the children served as the judges and voted to pick out the prevailing (aka ‘the ugliest’) sweater. It turned into a surely amusing birthday party with a outstanding group of pals and buddies – and of direction, some delicious food!

INGREDIENTS

• 4 tablespoons unsalted butter
• 3/4 cup firmly packed brown sugar
• 2 tablespoons ginger, freshly grated
• 3/4 pound fresh cranberries
• 1 cup all-purpose flour
• 1/2 cup quick cooking fine polenta or corn flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 Eggs (yolks and whites separated)
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/8 teaspoon cream of tartar
• 1 cup heavy cream
• 2 ounces dark rum
• 2 tablespoons confectioner’s sugar

STEP

1. To make the topping, butter a nine-inch spherical cake pan. placed the butter, brown sugar and ginger in the prepared pan and area the pan over medium warmth. warmness, stirring from time to time, till the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar combination. Set apart.
2. Preheat an oven to 350°F.
3. To make the cake, in a bowl, mix together the flour, polenta, baking powder and salt. In some other bowl, beat the butter and granulated sugar until light and fluffy (2 to three minutes with an electric powered mixer on medium-excessive velocity). upload the egg yolks one after the other, beating properly after each addition. add the vanilla and mix well. the use of a silicone or rubber spatula, fold within the flour aggregate in 3 additions, alternating with the milk.
4. In a bowl, the use of a whisk or an electric mixer, beat the egg whites until smooth peaks form. upload the cream of tartar and preserve to overcome until stiff peaks form. the use of the spatula, fold the whites into the batter.
5. Spoon the batter over the cranberries in the cake pan, spreading it lightly. Bake till a skewer inserted into the center comes out easy, fifty five to 60 mins. switch the pan to a wire rack and allow cool for 15 mins. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, allow stand for 5 mins, then raise off the pan.
6. To make the whipped cream, in a bowl, using a whisk or an electric mixer, whip the cream till gentle peaks form. Stir in the rum and confectioners’ sugar.
7. To serve, reduce the cake into wedges and top with the whipped cream. Makes one 9-inch cake; serves 8 to ten.