Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Source: The Vancouver Sun Sept 21/94

From the collection of Karen Deck

Browse by categories