Cranberry Maple Upside-Down Gingerbread

* Exported from MasterCook *

CRANBERRY MAPLE UPSIDE-DOWN GINGERBREAD

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Cranberries
1 Orange, peeled and cut into
Chunks
3 tb Butter or margarine
1/3 c Maple syrup
1/2 c Raisins
1 1/4 c All-purpose flour
3/4 ts Baking soda
1 t Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
1/2 ts Salt
1/2 c Buttermilk
1/4 c Butter or margarine, at room
Temperature
1/4 c Sugar
1 lg Egg
1/2 c Table molasses
2 tb Finely chopped preserved
Ginger
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



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