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

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