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Cranberry Upside-Down Cake

1/2 stick butter or margarine
3/4 cup packed brown sugar
1 1/2 cups fresh cranberries
1/2 cup golden raisins

1 stick butter or margarine (not spread), softened
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2/3 cup milk
1 1/4 cups flour
1/3 cup cornmeal

Heat oven to 350 degrees. Have ready an 8 or 9 x 2 inch round cake
pan.

Put butter in cake pan and melt in oven. Tilt to coat sides.
Sprinkle evenly with brown sugar, then cranberries in 1 layer.
Scatter raisins over the top.

On medium speed, beat butter, brown sugar, vanilla and baking powder
3 minutes until very pale. Beat in eggs one at a time (mixture
will look curdled) On low speed, beat in milk, flour and cornmeal
until just blended Spread over topping

Bake 1 hour to 1 hour 10 minutes, until top is browned and pick
inserted near center comes out with moist crumbs. Cool in pan on
wire rack only 5 minutes before inverting cake onto serving plate.

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