This Cranberry Ginger Upside Down Cake with Rum Whipped Cream is the perfect holiday dessert!

Cranberry Ginger Upside Down Cake with Rum Whipped Cream - A Family Feast

We made this Cranberry Ginger Upside Down Cake with Rum Whipped Cream as part of a sponsored post for The Chew and She Knows Media.

This past weekend we hosted an ‘ugly sweater’ holiday party at our house. The adults wore their tackiest Christmas sweaters, while the kids served as the judges and voted to pick the winning (aka ‘the ugliest’) sweater. It was a really fun party with a great group of friends and neighbors – and of course, some delicious food!

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This fantastic Cranberry Ginger Upside Down Cake with Rum Whipped Cream stole the show on our dessert table. We found the recipe over on The Chew website.

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Cranberry Ginger Upside Down Cake with Rum Whipped Cream - A Family Feast

This light, sweet Cranberry Ginger Upside Down Cake with Rum Whipped Cream has a sweet-tart cranberry and ginger topping that is perfectly complemented with rum-laced whipped cream on top! (We made this recipe for Thanksgiving – and it is so delicious, we’ll make it again for Christmas!)

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Cranberry Ginger Upside Down Cake with Rum Whipped Cream - A Family Feast

 

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Cranberry Ginger Upside Down Cake with Rum Whipped Cream - A Family Feast

Cranberry Ginger Upside Down Cake with Rum Whipped Cream

  • Author: The Chew
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings
  • Category: dessert
  • Method: baked
  • Cuisine: American

Description

Recipe reprinted with permission from The Chew and She Knows Media.


Ingredients

4 tablespoons unsalted butter

3/4 cup firmly packed brown sugar

2 tablespoons ginger, freshly grated

3/4 pound fresh cranberries

1 cup all-purpose flour

1/2 cup quick cooking fine polenta or corn flour

2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons unsalted butter

1 cup granulated sugar

2 Eggs (yolks and whites separated)

1 teaspoon vanilla extract

1/2 cup milk

1/8 teaspoon cream of tartar

1 cup heavy cream

2 ounces dark rum

2 tablespoons confectioner’s sugar


Instructions

To make the topping, butter a 9-inch round cake pan. Put the butter, brown sugar and ginger in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.

Preheat an oven to 350°F.

To make the cake, in a bowl, mix together the flour, polenta, baking powder and salt. In another bowl, beat the butter and granulated sugar until light and fluffy (2 to 3 minutes with an electric mixer on medium-high speed). Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a silicone or rubber spatula, fold in the flour mixture in three additions, alternating with the milk.

In a bowl, using a whisk or an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter.

Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off the pan.

To make the whipped cream, in a bowl, using a whisk or an electric mixer, whip the cream until soft peaks form. Stir in the rum and confectioners’ sugar.

To serve, cut the cake into wedges and top with the whipped cream. Makes one 9-inch cake; serves 8 to 10.


Notes

– Make the cranberry/ caramel portion of the cake the day before.
– After baking and letting the cake set, let the bottom of the cake pan slightly warm over low heat before flipping out onto serving platter.

Keywords: cranberries, cake

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Cranberry Ginger Upside Down Cake with Rum Whipped Cream Cranberry Ginger Upside Down Cake with Rum Whipped Cream

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    Comments

  • Colleen (Souffle Bombay) wrote:

    This is a riff on something I have been making forever….Love the ginger-cranberry combo!

  • Anita wrote:

    I’ve been looking for new cranberry dessert recipes and yours is stunning! Love the addition of the rum whipped cream!

  • Kim Beaulieu wrote:

    I love this recipe, it’s seriously complex if flavour but is easy to make. I dig that. Plus Mario rules the world. He tweeted me once and I about passed out. I saved it because it was the coolest thing ever. I asked him a question and he answered me. I may have jumped around the house a whole bunch.

    • Martha wrote:

      Oh wow Kim! I’d have a smile for days – no – weeks – if Mario tweeted me! Love him!

  • Isabelle @ Crumb wrote:

    What a gorgeous cake! I love the beautiful bright red pop of colour from the cranberry topping. I can see this being a big hit at my holiday table.

  • Paula – bell’alimento wrote:

    That’s an upside down cake I could totally get into!

  • Lauren Kelly Nutrition wrote:

    This is such a beautiful cake! It’s perfect for the holidays!

  • Ashley @ Wishes & Dishes wrote:

    Oh I need this recipe in my life!! Clicking over to get it right now! I can see why this stole the show at your party (which sounded like soo much fun by the way). It looks simply perfect!

  • Medeja wrote:

    I love cranberry desserts! And it’s even better with such rum whipped cream!

    • Martha wrote:

      Oh yes Medeja – that rum whipped cream is divine! 🙂

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