Preheat oven to 350 F. Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly in the bottom of a lightly greased 9 inch round cake pan. Spread the berries over the mixture and set aside. Combine the flour, baking powder, and salt in a bowl. Reserve. In a separate bowl, combine the remaining 1/2 cup butter, the sugar, and the eggs, and beat until creamy smooth. Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes. Remove from the oven, run a knife around the insideof the pan and invert the cake onto the plate, fruit side up. Cool slightly before serving warm. Makes 1 9-inch cake; serves 8 to 12. source: http://www.trellishouse.com/index.htm collected 11/12/99 Posted to EAT-LF Digest by Pat_H
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|Serving Size: 1 Serving (1015g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 461 (22%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 2115mg||651 %|
|Sodium 1644.7mg||57 %|
|Potassium 1123.9mg||30 %|
|Total Carbohydrate 343.7g||101 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 338.1g|
|Protein 78.5g||112 %|
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Calories per serving: 2123
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