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Cranberry Maple Upside-down Gingerbread
Author/Submitted by:
Servings: 9
Categories:
Cakes
/
Desserts
Ingredients: 2
cups
Cranberries 1
Orange,
peeled and cut into
Chunks 3
tablespoons
Butter or margarine 1/3
cup
Maple syrup 1/2
cup
Raisins 1 1/4
cups
All-purpose flour 3/4
teaspoon
Baking soda 1
teaspoon
Ground cinnamon 1/2
teaspoon
Ground ginger 1/4
teaspoon
Ground cloves 1/2
teaspoon
Salt 1/2
cup
Buttermilk 1/4
cup
Butter or margarine,
at room
Temperature 1/4
cup
Sugar 1
large
Egg 1/2
cup
Table molasses 2
tablespoons
Finely chopped preserved
Ginger
Whipped cream
Directions:
Place cranberries and orange chunks in food processor; pulse to coarsely chop. Set aside.
Melt 3 tb butter in 9-inch square baking pan in 350 F oven. Pour maple syrup over butter.
Spoon cranberry mixture evenly over maple syrup in baking pan. Sprinkle wit raisins; set aside.
In large bowl, combine flour, baking soda, cinnamon, ground ginger, cloves and salt. In blender or food processor, blend buttermilk, butter, sugar, egg and molasses until smooth, about 2 minutes. Add preserved ginger and blend until mixed. Pour over dry ingredients and mix thoroughly.
Pour batter over cranberry mixture. Bake at 350 F for 40 to 50 minutes. Loosen cake from edges of pan and invert immediately on to serving plate. Serve warm topped with a dollop of whipped cream.
Source: The Vancouver Sun Sept 21/94
From the collection of Karen Deck
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