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!
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
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 reserved 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.
Good cooking to you,