Yield: 9 Servings
Measure | Ingredient |
---|---|
2 cups | Cranberries |
1 \N | Orange, peeled and cut into |
\N \N | Chunks |
3 tablespoons | Butter or margarine |
⅓ cup | Maple syrup |
½ cup | Raisins |
1¼ cup | All-purpose flour |
¾ teaspoon | Baking soda |
1 teaspoon | Ground cinnamon |
½ teaspoon | Ground ginger |
¼ teaspoon | Ground cloves |
½ teaspoon | Salt |
½ cup | Buttermilk |
¼ cup | Butter or margarine, at room |
\N \N | Temperature |
¼ cup | Sugar |
1 large | Egg |
½ cup | Table molasses |
2 tablespoons | Finely chopped preserved |
\N \N | Ginger |
\N \N | Whipped cream |
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