- 4 cups (12 ounces) fresh cranberries
- 1 1/2 cups sugar
- Juice of one orange plus water to make 2 cups
- Zest of one orange
- 3 eggs, lightly beaten
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 12 tablespoons butter, melted
- 2 1/2 cups flour
- 1 teaspoon each salt, baking soda, baking powder, nutmeg and cinnamon
- 1 cup buttermilk
Preheat oven to 350°F.Combine topping ingredients, except zest, in a pan and bring to a boil. Reduce to a simmer and cook until sauce is reduced by half. Stir in orange zest and let cool. Spread topping in two greased 9-inch round cake pans.
Combine eggs, sugars and butter in a mixer bowl and cream until well blended. Mix dry cake ingredients in a separate bowl until well combined. Mix half of the dry mix into the wet. Gently add buttermilk and then add the final half of the dry mix. Stir just until combined so cake will not be tough. Pour into cake pans on top of the topping.
Bake 25-30 minutes; let cool. Gently remove from pans and serve cranberry side up.