- light brown sugar - 2/3 Cups
- butter - 12 Art. spoons
- treacle - 1 Art. a spoon
- flour - 2 cups
- sugar - 1 cup
- baking powder - 2 teaspoons
- salt - 1 teaspoon
- eggs - 3 pieces
- sour cream - 1 cup
- cranberries - 2 Cups
- extract of vanilla - 1/2 teaspoonfuls
- almond extract - 1/4 teaspoons
- orange or lemon juice - 1 Art. a spoon
- ground cinnamon - 1/4 teaspoons
- Nutmeg - 1 Pinch
- Whipped cream - - To taste
1. Preheat the oven to 190 degrees. Lubricate the cake pan with oil and cover the bottom with parchment paper. In a medium saucepan, combine brown sugar, 4 tablespoons of melted butter, molasses and 1/4 cup of water, bring the mixture to a boil. Stir well and pour into prepared form. Set aside. 2. Sift the flour, sugar, baking powder and salt together in a bowl or on a sheet of waxed paper and set aside. In a bowl mixer beat eggs and sour cream at medium speed. Add seasonings of your choice. Add the remaining ghee (1/2 cup) and beat. Add the flour mixture and whisk until smooth. 3. Put the cranberries in the mold on top of the caramel layer and lightly press. Pour the dough from above and smooth with a spatula. 4. Bake the cake in the center of the oven until golden brown, from 30 to 45 minutes. Then remove from the oven and cool in the mold for 15 minutes. 5. Invert the cake on the dish so that the caramel is on top. Remove parchment paper. Serve the cake warm with whipped cream.
Servings: 8