Cranberry maple upside-down gingerbread
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cranberries |
| 1 | Orange, peeled and cut into | |
| 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 |
| Temperature | ||
| ¼ | cup | Sugar |
| 1 | large | Egg |
| ½ | 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