Vintage Thingie Thursday: Vintage Recipe Share & Giveaway

Welcome everyone to Vintage Thingies Thursday. If you have a love for vintage things, well....you have come to the right place. We have a "dog-gone" good time each and every week!!! If you are new to this party, please take the time to read and follow the instructions for participating in Vintage Thingies Thursday, click HERE. I try and keep things fairly simple, so  please make sure you follow the instructions.  Please only ONE link per week. 

I'd like to wish everyone a great Thanksgiving, filled with fun, food and family! Enjoy the day no matter what you find your self doing!! 

Vintage Thanksgiving Postcard - dated 1925....lots of wear, but still a goodie!!

You maybe can enlarge to read the message, I love finding postcards that were written on and mailed. They are lots of fun to read.

One thing about looking through vintage cookbooks and recipes is you never know what kind of gem might be lurking there within the pages. This recipe I am going to share is just that...a gem! I love how it turned out and great for holiday dessert tables.

Yummo!! Does this upside down cranberry cake not look divine!!! Even if I do say so myself!! Glad it turned out, as sometimes the directions are a bit sketchy in old cookbooks. Recipe below!

CranberryUpside-Down Cake

Topping: 1/4 cup chopped walnuts, 1/4 cup butter, 1/2 cup light brown sugar, 1 cup white sugar, 2 cups frozen cranberries

To make topping, slice butter into thin pieces. place in bottom of round cake pan (8 inch). Sprinkle with walnuts over butter. Wash and dry cranberries, pour over nuts.

Cake: 1/2 cup almond paste (not marzipan), 3/4 cup sugar, 1/2 cup butter at room temperature, 1 1/4 cup flour, 1 tsp. baking powder, 1/4 tsp. salt, 3 eggs, 1 Tbl. orange zest.

Preheat oven to 350 degrees. ( I used the paddle attachment on my stand mixer) beat almond paste in low speed for about 2 minutes or until broken up. Add sugar, increase speed and keep beating until almond paste is fine as possible. Add butter and mix until creamy and pale in coloring. (aprox 1 minute) Add eggs, one at a time scraping down sides. Add orange zest mix well. Sift flour, salt and baking powder. Turn off mixer and add dry ingredients in three batches mixing by hand. Don't over beat or mix. Pour in prepared pan over cranberry mixture, spread smooth, (this will be thick). Bake for about 40-50 minutes. Let rest for 10 to 12 minutes and turn out of pan onto serving plate. Cool and cover with glass dome.

I used my grandmothers vintage clear glass cake plate.....This is so pretty for Thanksgiving dessert or for Christmas

And because I am thankful for all of my blogging friends,all of you who show up here and always have something great to share or say..... I'd like to host a little giveaway...one that will continue to give all throughout 2012.I have not had a giveaway in a while, and thought it was high time to do so!!

Sunday, I will randomly draw one name from the comment section for a one year subscription to Southern Living Magazine. Just leave a comment to this post and tell me what you are most looking forward to this holiday season and you are entered!! Myself...I am most looking forward to spending time with my family and keeping family traditions alive......let the fun begin!!

for the record, Southern Living does not know me, nor do they know I am having a giveaway....I just love the magazine and would love to share with one of you guys!!! Happy Thanksgiving...and Happy Vintage Thingie Thursday!