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 ¼ cup non-fat milk 1½ cups unbleached flour 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon allspice ¼ teaspoon ground cloves ¼ teaspoon nutmeg ½ cup unsalted butter, softened ½ cup brown sugar 2 large eggs 2 tablespoons molasses 1 tablespoon peeled, grated ginger ¼ cup confectioner’s sugar ¾ cup blackberries ¾ 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 ½ 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 ½ cup flour mixture, then reserved milk mixture. Add remaining flour and mix to combine. 5. Spread ⅔ of the 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,

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