Raspberry Ginger Cake
Inspiration comes from so many different sources as evidenced by this Raspberry Ginger Cake.
Last weekend I went out with friends and tried two different Ginger Martini’s. One had blackberries muddled in; the other did not. What they had in common was that they were both delicious.
The following day, I decided to try to incorporate the ginger/fruit combination into a cake. The blackberries did not look great, but the raspberries were exceptional, which made the selection easy.
What I was uncertain of was how to get both flavors across without one overpowering the other. I decided to blend the sour cream with 6 ounces of raspberries, which are mixed into the cake. The other 6 ounces of raspberries are folded in just before transferring the batter into the pan.
The ginger was easy to figure out: chop it up and mix it in. You don’t want to have giant pieces of ginger; but they should not be teeny tiny particles either.
One of the ginger martinis arrived in a sugar rimmed glass. This left an impression with me, so I sprinkled turbinado sugar throughout the pan before adding the batter. The end result is a gorgeous, flavorful crust surrounding the cake.
The Raspberry Ginger Cake is one of the moistest cakes I have ever had. The two main ingredients fuse together as beautifully as my blackberry ginger martini did. One certainly does not have to have a martini with it, but cheers to you if you do.
| Raspberry Ginger Cake | | Print |
- ¼ cup turbinado sugar
- 1¼ cups sour cream
- 2 – 6 ounce packages fresh raspberries, divided
- 2¾ cups all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
- 2¼ cups sugar
- 4 eggs, room temperature
- 1 cup chopped crystallized ginger
- For the cake:
- Preheat oven to 325°. Grease a 14 cup bundt pan and sprinkle turbinado sugar around the pan. Set aside.
- Place sour cream and 6 ounces raspberries in a food processor. Process until completely blended. Set aside.
- Whisk together flour and baking soda and set aside.
- In a large mixing bowl, cream butter and sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions.
- Add ½ the dry ingredients followed by all of the sour cream/raspberry mixture. Blend in remaining dry ingredients.
- Remove from mixer and fold in the ginger followed by the remaining 6 ounces of raspberries. Evenly transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
- Transfer cake to cooling rack and cool completely.
- Betsy's tidbit:
- Raspberry Ginger Cake is delicious served cold or at room temperature.
Wow! Can’t wait to make this! L
Let me know once you do!
Truly one of your best and one of your most creative. When I bake your recipes, I do so knowing that I am going to take one little slice and then once I approve, I either serve it to company or let friends share in the bounty. I must confess that this time, stopping at only the first slice was a challenge. The flavors were incredible. Ginger is a distinct taste and you either like it or you don’t. I made sure that the people to whom I was serving it, fell in the category of, “Like it.” They didn’t just like it, they loved it. The cake is so moist and the combination of raspberries and ginger was perfect. It combined the sweetness of a raspberry with the sweet yet spicier taste of ginger. My only thought after seeing the entire cake disappear among a total of six people was, “Oh, if those who don’t like ginger only knew what they are missing!”
Great feedback, M.
I often wonder if those who don’t like ginger have ever tried ginger in something decadent like this. Hmmmmmm.