Cranberry Maple Upside-down Gingerbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 9 | Servings | |
INGREDIENTS
| 2 | c | Cranberries |
| 1 | Orange, peeled and cut into | |
| Chunks | ||
| 3 | T | Butter or margarine |
| 1/3 | c | Maple syrup |
| 1/2 | c | Raisins |
| 1 1/4 | c | All-purpose flour |
| 3/4 | t | Baking soda |
| 1 | t | Ground cinnamon |
| 1/2 | t | Ground ginger |
| 1/4 | t | Ground cloves |
| 1/2 | t | Salt |
| 1/2 | c | Buttermilk |
| 1/4 | c | Butter or margarine, at room |
| Temperature | ||
| 1/4 | c | Sugar |
| 1 | Egg | |
| 1/2 | c | Table molasses |
| 2 | T | Finely chopped preserved |
| Ginger | ||
| Whipped cream |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 699
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 22.8mg
Sodium: 334mg
Potassium: 229.7mg
Carbohydrates: 146.1g
Fiber: 9.6g
Sugar: 22.4g
Protein: 3.4g