So, just in time for the upcoming festivities here's my newest creation.
CRANBERRY GINGER UPSIDE DOWN CAKE
Ingredients
Syrup and Fruit
1 1/2 cups fresh or frozen cranberries
¼ cup crystallized ginger
1/3 cup granulated sugar
1/4 cup unsalted butter
1/4 cup packed dark brown sugar
1/4 cup maple syrup
Cake
1/2 cup butter, softened
1/2 cup packed demerara sugar
1 egg
1 cup fancy molasses
1 cup hot water
¾ cup chopped crystallized ginger
2-1/2 cups all-purpose flour
2 tbsp fresh grated ginger
1-1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
¾ tsp ground ginger
1/4 tsp each fresh grated nutmeg and ground cloves
Preparation
Grease and flour a 10-inch (3 L) Bundt pan or 9-inch (3 L) tube pan; set aside.
Coarsely chop the cranberries and crystallized ginger and mix with the granulated sugar then set aside. Heat the butter in a saucepot over medium heat until the foaming subsides and it begins to brown. Add the brown sugar and maple syrup and stir until bubbling and smooth. Pour into the baking pan and spoon the chopped cranberry mixture over top.
In bowl, beat butter with brown sugar until fluffy; beat in egg. Blend in molasses and hot water until combined; let cool for 10 minutes.
In separate bowl, whisk together all-purpose flour, grated and ground ginger, baking soda, cinnamon, salt, nutmeg and cloves; stir into molasses mixture until combined. Scrape batter into prepared pan.
Bake in centre of 350ºF oven for about 50 minutes or until cake tested inserted in centre comes out clean. Let cool in pan on rack for 20 minutes then turn out on cake platter. Serve warm or let cool.
Dust with powdered sugar and serve with a dollop of whipped cream and a piece of crystallized ginger.
Eat.
Enjoy!
