Cranberry Maple Upside-Down Gingerbread



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Cranberry Maple Upside-Down Gingerbread

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.



Ingredients:

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

Serves:

9 Servings 		 
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