Pirate's Up is Down Cake

And that was without even a single drop of rum!

When I think of upside down cake I think of my husband - it is his favorite dessert.  However, this particular upside down cake is not with pineapples or cherries! It is topped (or bottomed) with cranberries and the cake is chalk-full of lemon zest.  Who needs citrus while out at sea? Pirates! No scurvy for those swashbucklers! ARRGH!

You will need to coat the bottom of a cake pan (after it's been sprayed with non-stick oil):

1/2 c. brown sugar

1/4 c. melted butter

1 c. fresh or frozen cranberries 

1/2 c. chopped walnuts 

For the cake:

1/2 c. butter

1 1/2 c. sugar

2 eggs

1/2 tsp. vanilla

zest of one lemon

2 c. flour

2 tsp. baking powder

3/4 tsp. salt

1 1/4 c. milk or buttermilk

Cream together butter and sugar until fluffy.  Add eggs, vanilla and lemon zest.  Combine the dry ingredients, then add them to the creamed sugar.  Finally add the milk.  Once mixed, pour into prepared pan.  Bake at 350* for about 50 minutes or until toothpick inserted comes out clean.  Once cool, flip cake onto pretty dish.  Enjoy!

xoxo

Niecerbug