Fresh Ginger Cake With Blackberries & Lavender Whipped Cream

This simply sounded good and in the search for the perfect gingercake, it rates. However being in Central PA at this time of year, Fresh Blackberries are not easy to come by. When I was growing up, we would simply walk down the lane and pick huge pails of blackberries to bring home. It was a good hobby and well worth the time and the effort. Eating those today fresh from the local store leaves something to be desired. Unless you have pulled a fresh fat juicy berry off the bush and popped it into your mouth while the dogs also help themselves to the huge bush, you wouldn't understand.

The bushes are no longer there. The fool who bought my Grandfather's farm cut them all down. Poor silly fool.

Fresh Ginger Cake With Blackberries & Lavender Whipped Cream
House Beautiful


Lavender Whipped Cream

1 1/4 cups heavy cream

1/2 teaspoon dried lavender

2 tablespoons granulated sugar


1 cup fresh blackberries, at room temperature

2 tablespoons granulated sugar

2 teaspoons balsamic vinegar


6 tablespoons whole milk

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

2 ounces unsalted butter

1/2 cup packed light brown sugar

1 large egg

2 tablespoons full-flavored molasses

1/4 cup canola oil

1 tablespoon grated fresh ginger


Whipped cream: Simmer 1/4 cup of the heavy cream. When it starts, remove it from the heat to add the lavender. Let sit for 20 to 30 minutes. Pour remaining cream in a med bowl then place a sieve over and pour the steeped cream into the cold. Discard the lavender. Add sugar. Chill for 2 hours covered. Before using lightly whip the cream and let chill for another 2 to 3 hours.

Fruit: Place the berries in a small bowl, sprinkle with the sugar and vinegar, toss carefully, set aside for 1 hour. Do not chill. Place seive over med bowl and drain berries to save juice.

For the cake: Bake the cake in the lower 3rd of oven at 350F. Use a 9X2 inch round pan well greased or lined.
Add the berry juice to the milk. Sift the flour, baking soda, baking powder, salt and spices. Set aside. With a heavy duty mixer with paddle attachment, beat butter with brown sugar at med until light and fluffy. Then add egg and beat until blended. Add the molasses, oil and fresh ginger and beat in.

Place on lowest speed and add half the flour then milk then flour. Spread half in pan. Fold berries and juice into batter. Spread evenly [the berries may break] Bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes thenplace on wire rack. Serve cake warm. Place whipped cream on top.

Serves 8


Post a Comment

You must be logged in to post a comment.
%d bloggers like this: