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	<title>Mike's Brain &#187; cake</title>
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	<description>Just ticking away...</description>
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		<title>Cranberry Upside down cake</title>
		<link>http://blog.witsmith.com/2008/12/cranberry-upside-down-cake/</link>
		<comments>http://blog.witsmith.com/2008/12/cranberry-upside-down-cake/#comments</comments>
		<pubDate>Mon, 29 Dec 2008 06:34:23 +0000</pubDate>
		<dc:creator>Mike</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cranberry]]></category>

		<guid isPermaLink="false">http://blog.witsmith.com/?p=57</guid>
		<description><![CDATA[Preheat oven to 350 and wrap the outside of a 9&#8243; springform pan with aluminum flil to prevent leaking. 
Sift together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon and 1/4 tsp salt. 
Over medium heat combine 1/3 cup butter and 1 cup brown sugar &#8211; boil &#38; pour into [...]]]></description>
			<content:encoded><![CDATA[<div><span>Preheat oven to 350 and wrap the outside of a 9&#8243; springform pan with aluminum flil to prevent leaking. </p>
<p>Sift together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon and 1/4 tsp salt. </p>
<p>Over medium heat combine 1/3 cup butter and 1 cup brown sugar &#8211; boil &amp; pour into bottom of pan. </p>
<p>Sprinkle in 12oz bag cranberries and 1/2 cup chopped pecans (optional). </p>
<p>Cream together 1/2 butter and 3/4 cup sugar until fluffy. </p>
<p>Beat in 2 eggs one at a time and stir in 1 tsp vanilla. </p>
<p>Beat in flour mixture alternatively with 1 cup sour cream. </p>
<p>Pour into pan bake for 60min &amp; cool in pan for 10 min &#8211; then invert onto serving platter.</p>
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