Cranberry Upside-down Gingerbread

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Senior Cook
Aug 27, 2004
This is wonderful and a great dessert for the holidays.

Cranberry Upside-down Gingerbread
2 c Cranberries
1 Orange, peeled and cut into chunks
3 tb Butter
1/3 c Maple syrup
1/2 c Raisins
1 1/4 c AP 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, at room temp
1/4 c Sugar
1 Egg
1/2 c Molasses
2 tb Finely chopped preserved ginger
Whipped cream

Preheat oven to 350F
1.Place cranberries and orange chunks in food processor; pulse to coarsely chop. Set aside.
2.Melt 3 tb butter in a 9 in square baking pan in oven. Pour maple syrup over butter.
3.Spoon cranberry mixture evenly over maple syrup in baking pan. Sprinkle with raisins, and set aside.
4.In a large bowl, combine flour, baking soda, cinnamon, ground ginger, cloves and salt.
5.In blender or food processor, blend buttermilk, butter, sugar, egg and molasses until smooth, about 2 minutes. Add preserved ginger and blend until mixed.
6.Pour wet ingredients over dry ingredients and mix thoroughly.
7.Pour batter over cranberry mixture. Bake for 40-50 minutes. Loosen cake from edges of pan and invert immediately onto serving plate. Serve warm topped with a dollop of whipped cream.


Senior Cook
Sep 28, 2004
Northeastern Seaboard
Kansasgirl: Thank you for posting your recipe. I have made upside-down gingerbreads with many fruit variations – such as banana, peach, pear, and pineapple – now cranberry is on the radar! (I must compliment you for the inclusion of maple syrup. Good understanding of flavor pairing. Perhaps you may like to check out my pumpkin-cranberry custard recipe posted in a near-by thread?)
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