The original can be found by clicking the link above, but the below information is how I made it.
3/4 Cup Packed Dark Brown Sugar
2 Tbl Butter
3 Tbl Orange Juice
Melt butter in a large cast iron pan.
Stir in orange juice and brown sugar.
When mixed, rotate pan to cover bottom. Run the remaining tablespoon of butter around the edges and set aside to cool.
12 Ounces of Cranberries (thawed if they were frozen)
1/4 Cup of Orange Juice
Pour orange juice over berries.
Cook until about half of the berries have burst.
Pour over cooled brown sugar. Set aside.
1 1/2 Cup Cake Flour
2 Tsp Baking Powder
1/4 Tsp Salt
2 Large Egg Yolks
2 Large Egg Whites
2 Tbl Butter
1/3 Cup Canola Oil
1 Cup Granulated Sugar
1 Tsp Vanilla Extract
1/2 Cup Milk
Heat oven to 350 degrees. Whisk flour, baking powder and salt together, set aside.
In a large bowl, beat together egg yolks, butter, oil, sugar and vanilla Beat until fluffy.
Stir in the flour mixture and milk alternately, ending with flour, until flour is just incorporated.
Beat egg whites until they are stiff.
Gently fold the egg whites into the cake mixture.
Pour over cranberries.
Bake about 40 minutes until browned.
Cool for 15 to 20 minutes on a wire rack. Invert onto a serving plate. Can be served warm or cooled with whipped cream or not.