Merry Christmas, y’all! Actually, I’m getting my post up late . . . so the day is almost over, but I hope lots of hugs were had, laughs were shared and memories were made! With our oldest home from college, it’s been wonderful to have everyone together again . . . and get back the full-immersion effects of being the only female of five people under the roof.
Today, I made big Christmas morning brunch for my kiddos, husband, mom and dad and family visiting from out of town. A few of the dishes are traditional non-negotiables, like the Overnight French Toast, Barn Raiser Beef & Egg Bake, and Cinnamon Monkey Bread. But, I always like to come up with a new holiday brunch recipe – and this one for Tipsy-Topsy-Turvy Cranberry Ginger Cake was a hit! There is still plenty of holiday time left to make this delicious dish which can also double as a dessert (throw a scoop of ice cream on top). Don’t worry, the alcohol content in the liquor burns off, so it’s just fine to feed to the children.
Oh, so did I mention that after brunch and presents and clean-up, we went stand-up paddle boarding?! Only in Austin!
So, what was your most memorable happening today? Or, have you ever made an upside down cake — with what fruit? Please share in the comments, XOXO — Jennifer
- 3/4 cup brown sugar, packed
- 2 tablespoons butter
- 1/4 cup Grand Marnier liquor
- 2 tablespoons grated fresh ginger
- 2 tablespoons grated Meyer lemon zest
- 12 ounces fresh cranberries
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated white sugar
- 1/4 cup melted butter
- 2/3 cup milk
- 2 large eggs
- Lemon slices, cranberries, whipped cream optional garnish
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Preheat oven to 350F
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In small saucepan, melt butter and whisk in liquor and brown sugar. Stir in ginger and lemon zest and continue to cook for 2 minutes until combined and beginning to bubble.
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Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
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In medium mixing bowl, stir together flour, baking powder, salt and sugar.
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In another bowl, whisk together oil, milk, eggs and vanilla. Pour wet contents into bowl of dry contests and beat for 2 minutes with mixer or by hand, until well combined but not over mixed.
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Pour batter over cranberries.
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Bake for approximately 50 minutes in center rack of oven or until toothpick pulls clean.
