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  Recipe Home » CakesDeserts » Cranberry Maple Upside-Down Gingerbread
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  Cranberry Maple Upside-Down Gingerbread
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 315
Ingredients:
2 cup Cranberries
1 Orange, peeled and cut into
Chunks
3 tbsp Butter or margarine
1/3 cup Maple syrup
1/2 cup Raisins
1 1/4 cup All-purpose flour
3/4 tsp Baking soda
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1/4 tsp Ground cloves
1/2 tsp 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 tbsp Finely chopped preserved
Ginger
Whipped cream
Instructions:
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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