Cranberry Maple Upside-down Gingerbreadcakes 2 cup cranberries 1 orange, peeled and cut into 1 chunks 3 tablespoon butter or margarine 1/3 cup maple syrup 1/2 cup raisins 1 1/4 cup all-purpose flour 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup buttermilk 1/4 cup butter or margarine, at room 1 temperature 1/4 cup sugar 1 large egg 1/2 cup table molasses 2 tablespoon finely chopped preserved 1 ginger 1 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 |
