Serves: 9
Total Calories: 301

Topping:
1/4 cup butter real
1/4 cup brown sugar
1 tablespoon orange liqueur or cream sherry
1 to 2 cup mixed fruit leftover, fresh or canned, drained
* See note below.
* Part two.
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2/3 cup milk
1 egg
Grated rind of 1 lemon
2 teaspoons lemon juice fresh
Sweetened whipped cream or vanilla ice cream

* Heat oven to 350° F. Melt butter in 8 x 8-inch baking dish in oven. Remove and sprinkle brown sugar and liqueur or sherry evenly over butter. Arrange fruits in an attractive pattern in pan cool. Batter:
*Measure flour, sugar, baking powder, and salt into mixer bowl add butter or margarine, milk, egg, lemon rind, and juice. Beat for 4 minutes at medium speed. Scrape sides and bottom of bowl frequently. Carefully pour batter over fruit. Bake for 40 minutes or until tests done. Turn upside down on serving plate leave pan over cake for 10 minutes. Serve warm with sweetened whipped cream or vanilla ice cream.

Nutritional Facts:

Serves: 9
Total Calories: 301
Calories from Fat: 140

More Recipes from the Never Say Leftovers Cookbook:
Butter Sponge Cake
Buttermilk Party Cake
Mocha Swirl Coffee Cake
One-Bowl Upside-Down Cake