Cranberry Maple Upside-down Gingerbread
peeled and cut into
Butter or margarine
Butter or margarine,
Finely chopped preserved
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