Ingredients
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1/2 cup firmly packed brown sugar
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1/4 cup butter, melted
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3/4 cup fresh or frozen cranberries
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1/4 cup chopped pecans or 1/4 cup walnuts
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1 1/3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 teaspoon cinnamon
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3/4 teaspoon ginger
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1/2 teaspoon allspice
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1/2 cup firmly packed brown sugar
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1/2 cup butter, softened
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1/2 cup boiling water
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1/2 cup molasses
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1 (8 ounce) can pineapple chunks, drained
Instructions
- Heat oven to 350 degrees.
- In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
- Spread in bottom of ungreased 8 or 9inch square pan.
- (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
- Arrange pineapple, cranberries, and nuts over sugar mixture.
- In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- Add all remaining gingerbread ingredients and blend well.
- Pour batter evenly over pineapple, cranberries, and nuts.
- Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
- Serve warm with whipped cream.