| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
9 |
Servings |
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 |
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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