Our choice of the week is Cran-Raspberry Upside-Down Cake
and the picture in The Cake Bible looked luscious. I glanced at the old copper tarte tatin pan sitting on the shelf at eye level beside my scale that I use daily - I thought, "why not?'
I gathered it up and gave it a nice brightening with copper polish.
First I thawed the cranberries for their all day over a sieve in the oven with just the pilot light on. Rose wryly advises. when using this technique in thawing, it is wise to put a note on the oven door that it is in use . . .
The raspberies needed to be seeded through a small wired sieve or food mill and their juices reduced
The recipe was straightforward and the cake came together nicely. I was a bit concerned that the batter would be too much in volume since my pan was somewhat smaller than the recipe called for, but when baked it rose just to the top with no overflow problem. However, the edges at the top were beginning to brown around the top and pulling away from the edges, even with the tent.