Recipe - Cranberry Maple Upside-Down Gingerbread

2 cup Cranberries
1 Orange, peeled and cut into
Chunks
3 tablespoon Butter or margarine
1/3 cup Maple syrup
One half cup Raisins
1 One fourth cup Allpurpose flour
Three fourths teaspoon Baking soda
1 teaspoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground cloves
One half teaspoon Salt
One half cup Buttermilk
One fourth cup Butter or margarine, at room
Temperature
One fourth cup Sugar
1 lg Egg
One half cup Table molasses
2 tablespoon Finely chopped preserved
Ginger
Whipped cream

Place cranberries and orange chunks in food processor; pulse to coarsely
chop. Set aside. Melt 3 tablespoon butter in 9inch 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