I’m a fan of gingerbread, be it cookies, muffins, gingerbread men, or gingerbread houses.  But, my favorite is gingerbread cake because it is so moist and gooey.  I like to believe the molasses adds some healthful iron benefits, but that’s likely wishful thinking. 

Here is a quick and easy decorative gingerbread cake recipe that you can serve by itself, or with whipped cream or ice cream.  The fabulous aroma of baking gingerbread is enough to warrant the preparation, but the reward is tasting the yummy, not-too-sweet cake with a hot cup of coffee or tea. 

Happy holidays!

Upside-Down Gingerbread Recipe

Ingredients

• 1 cup firmly packed brown sugar, (divided use)
• 1/4 cup butter, melted
• 1 8-ounce pineapple chunks in unsweetened juice, drained
• 3/4 cup fresh or frozen cranberries
• 1/4 chopped pecans (I used some whole ones, too.)
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 cup butter, softened
• 1/2 cup boiling water
• 1/2 cup molasses
• 1 egg, slightly beaten

Directions

1. Heat oven to 350 degrees
2. In a small bowl, combine 1/2 cup brown sugar and the melted butter; blend well.
3. Spread in bottom of ungreased 8-inch pan. (I used a round tart pan with a detachable bottom.)
4. Arrange pineapple, cranberries and pecans over the sugar mixture.

5. In a large bowl, combine flour, baking powder, baking soda, salt, and spices; mix well.
6. Add the remaining 1/2 cup of brown sugar, soft butter, water, molasses, and egg; blend well. (I added the egg after I mixed in all the other ingredients.)  
7. Pour batter evenly over the pineapple, cranberries and pecans.
8. Bake for 45-55 minutes or until the toothpick inserted in the center comes out clean. 
9. Cool upright in pan for 2-3 minutes. 
10. Run a knife around the edge and invert it onto a serving plate. 
11. Cool for at least 30 minutes. 

Serve warm with whipped cream or at room temperature.

Serves 9.