• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Cranberry Maple Upside-Down Gingerbread

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 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


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.

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