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!

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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 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.

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

Good cooking to you,
​Linda​​​​
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