Cranberry Maple Upside-down Gingerbread Recipe

Cranberry Maple Upside-down Gingerbread Recipe

Yield: 9 Servings
Recipe by luhu.jp

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,

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


Source from luhu.jp