{"id":4692,"date":"2013-05-22T11:42:48","date_gmt":"2013-05-22T18:42:48","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=4692"},"modified":"2013-05-22T11:42:48","modified_gmt":"2013-05-22T18:42:48","slug":"anything-upside-down","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=4692","title":{"rendered":"Anything Upside-Down"},"content":{"rendered":"

People have their misty, water-colored food nostalgia; our Uncle Phil talked frequently about the cakes of his childhood<\/a>, thus we ended up seeking out dusty bottles of rum, jars of scary-red maraschino cherries, and having myriad cans of pineapple (and we haven’t yet tested the theory that it’s better with fresh) on hand at all times, lest an upside-down mood should strike. Uncle Phil has been gone awhile now, but every once in awhile, we get the urge to upside-down something. Something red, yes, but not artificially so. And we did without the rum. Just a quick trip to the freezer netted us the ingredients for Cardamom-Cranberry Upside-Down Cake.<\/p>\n

This was a traditional mishmash of two recipes – one from Kraft, and a borrow from our own brains, not surprisingly. Kraft recipes seem to fear the inclusion of, actual spices<\/i>, so you know we had to add cardamom. We state<\/i> the recipe we began with, and include what actually happened during the baking process… The word “whatever” is used a great deal (which probably drives our friend Lorne UP A TREE, but it is what it is, dear friend. You like us anyway, right?) Consistency in a cake of this kind comes from creaming the butter and sugar, not about the weight of the flour. It’s an upside down cake – don’t expect a high-rising bundt, because that’s just not how this cake goes. Okay?<\/p>\n

Sleepy, sloe-eyed cardamom pairs beautifully with the piquant burst of wakeful zest that is cranberry, and their happy do-si-do begins in a saucepan, where the tartness is caramelized with lovely brown sugar. Who cares that we used berries that had been in the freezer since Thanksgiving? It’s fine to eat seasonally in terms of shopping, but yay for freezers and dragging out the typical flavors of fall. Plus, since it’s nearly eleven on a fine May morning and it’s a whopping 56\u00b0F\/13\u00b0C, it feels autumnal in the shade, anyway (what IS this wind???).<\/p>\n

<\/p>\n

<\/p>\n

\n

Cardamom & Cranberry, Upside Down<\/h3>\n

<\/p>\n

Preheat oven to 350\u00b0F or 175\u00b0<\/i>C<\/p>\n

\"Cranberry<\/a><\/p>\n