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Little Minnie

Reged: 04/16/04
Posts: 4987
Loc: Minnesota
Upside down cranberry ginger cake
      12/04/04 07:39 PM

Upside-Down Cranberry-Ginger Cake
Cooking spray
3/4 cup packed light brown sugar
2 tablespoons butter use safe margarine
1 1/2 tablespoons grated peeled fresh ginger
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened use half applesauce and half marg
1 cup granulated sugar
4 large egg whites
1/2 cup fat-free soy milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar
Preheat oven to 350°.
Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of cake pan; invert cake onto plate.
Yield: 10 servings (serving size: 1 wedge and about 1 tablespoon whipped topping)
as it was, it will be a lot lower in fat the way I posted it:
CALORIES 312 (23% from fat); FAT 8g (satfat 4.7g, monofat 2.2g, polyfat 0.5g); PROTEIN 3.8g; CARBOHYDRATE 57.3g; FIBER 2g; CHOLESTEROL 59mg; IRON 1.5mg; SODIUM 185mg; CALCIUM 96mg;
Cooking Light, DECEMBER 2004




--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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