Provided by Marian Burros
Categories cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the topping: Slice ginger into 1/4-inch disks. Combine with cinnamon and wine, and bring to a boil. Turn off heat, add cranberries and let them soak until liquid cools. Cranberries should be slightly soft but not mushy.
- In a 10-inch, oven-safe frying pan, heat butter with maple sugar, stirring mixture until it melts. Tilt pan to coat the bottom evenly; cool.
- When maple-butter mixture is at room temperature, arrange drained cranberries in concentric circles in pan, starting in middle. There should be a single layer of cranberries. Set aside.
- Make the cake: Heat oven to 350 degrees. In a large bowl, cream butter, and beat in brown sugar until well mixed. In a second bowl, stir together yolks and molasses. In a third bowl, sift together flour, nutmeg, cinnamon, cloves and ginger.
- Alternate adding dry ingredients and yolk mixture to butter mixture, beginning and ending with dry ingredients.
- Dissolve baking soda in 1 tablespoon hot water. Stir into batter. Stir in sour cream.
- Beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff. Whisk a third of the whites into batter; fold in remaining whites.
- Spread batter in an even layer over cranberries. Bake for about 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and allow to sit a minute or so. Run a knife around the edge of the pan, and invert it onto flat serving platter. Serve immediately with a large dollop of sour cream or crème fraîch.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 23 grams, TransFat 0 grams
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