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Cranberry Maple Upside-down Gingerbread

Author/Submitted by:
Servings: 9
Categories: Cakes / Desserts

2  cups  Cranberries
1    Orange, peeled and cut into
3  tablespoons  Butter or margarine
1/3  cup  Maple syrup
1/2  cup  Raisins
1 1/4  cups  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
1/4  cup  Sugar
1  large  Egg
1/2  cup  Table molasses
2  tablespoons  Finely chopped preserved
    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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