Bread Recipes
Upside Down Gingerbread
Ingredients
Topping
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter, melted
- 1 (8 ounce) can pineapple chunks, in unsweetened juice, drained
- 3/4 cup fresh or frozen cranberries
- 1/4 cup chopped fresh pecans
Gingerbread
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/2 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup boiling water
- 1/2 cup molasses
- 1 egg, slightly beaten
Instructions
- Heat oven to 350 degrees F.
Topping
- Combine 1/2 cup brown sugar and 1/4 cup butter, melted. Spread in bottom of ungreased 9 inch square pan.
- Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple.
Bread
- Combine flour, baking powder, baking soda, salt, cinnamon, ginger and allspice; mix well.
- Add all remaining gingerbread ingredients; blend well.
- Pour batter evenly over pineapple, cranberries and pecans.
- Bake at 350 degrees F for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.
- Cool upright in pan for 2 minutes.
- Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes.
- If desired, serve warm with whipped cream.
Attribution
Posted by kdipaolo at Recipe Goldmine 6/5/01 8:23:18 pm.