Cherry Upside-Down Gingerbread

Preparation is like for an upside-down cake, with brown sugar, butter, cherries and nuts on the bottom of the pan, with a cake baked on top. However, I cannot imagine inverting an 11 X 13 inch pan!

The cake was very flavorful, with grated ginger root and a host of the usual spice cake spices. Another 1/3 C candied ginger ensured the cake had a kick. There was very little sweetener in the cake, and so getting a bite that included the spicy cake with the sour cherry/brown sugar was a wonderful contrast.

It I make again, I will grate the ginger with a finer grater. The cake is rather stiff - I put in into the pan in spoonfulls, and didn't spread it (as this would disturb the cherry layer). It was a touch dry, but I ran out of butter and skimped 2T, so the dryness was probably my fault.

It was a good use for sour cherries, which I need to use up (get out of my freezer) before summer is here again!