*  Exported from  MasterCook  *
 
                  CRANBERRY MAPLE UPSIDE-DOWN GINGERBREAD
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
 
   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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