Free Recipe Cranberry Maple Upside-Down Gingerbread

Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 9

Ingredients for Cranberry Maple Upside-Down Gingerbread Recipe

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 ts 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

Cranberry Maple Upside-Down Gingerbread Preparation

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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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