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Blackberry Gingerbread

​Blackberry Gingerbread … sounds a little odd, doesn’t it?  But trust me, this dessert is scrumptious and a must-have this time of year. It’s our entire reason for braving scratches by vines’ formidable thorns as we pick these juicy morsels.

​I double-dare you to try it!

 

Servings: 9   Serving size: 1 cup  Beginning time: 1 1/2 hours before baking   Bake time: 40 minutes




Ingredients 1 cup blackberries 2 tablespoons sugar 2 teaspoons vinegar 1/4 cup non-fat milk 1-1/2 cups unbleached flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon allspice 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/2 cup unsalted butter, softened 1/2 cup brown sugar 2 large eggs 2 tablespoons molasses 1 tablespoon peeled, grated ginger 1/4 up confectioner’s sugar 3/4 cup blackberries 3/4 cup whipped cream

Directions 1. In a bowl, gently toss blackberries with sugar and vinegar. Let stand 1 hour. Strain, reserving the liquid and berries separately. Mix strained juices with enough milk to make 1/2 cup liquid. 2. In a separate bowl, sift flour, soda, salt, and spices, and set aside. 3. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating by hand or with a mixer; beat well after each addition. Beat in molasses and ginger. 4. Add 1/2 cup flour mixture, then reserved milk mixture. Add remaining flour and mix to combine. 5. Spread 2/3 batter in buttered and floured 8 x 8 inch baking pan. Arrange soaked berries on top. Top with remaining batter. (Berries will not be completely covered.) 6. Bake in preheated oven 350° oven 40 minutes, or until toothpick comes out clean. Cool on rack. 7. Sift confectioner’s sugar over cake, cut into squares and garnish with berries and whipped cream.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you, ​Linda​​​​ ​​​Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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