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  • February 8, 2023

Raspberry Ginger Cake

September 3, 2012 By Betsy Cohen

Desserts Required - Raspberry Ginger Cake

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.

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Raspberry Ginger Cake
5.0 from 2 reviews
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 75 mins
Total time: 1 hour 35 mins
Serves: 10-12
Ingredients
  • 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
Instructions
  1. For the cake:
  2. Preheat oven to 325°. Grease a 14 cup bundt pan and sprinkle turbinado sugar around the pan. Set aside.
  3. Place sour cream and 6 ounces raspberries in a food processor. Process until completely blended. Set aside.
  4. Whisk together flour and baking soda and set aside.
  5. 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.
  6. Add ½ the dry ingredients followed by all of the sour cream/raspberry mixture. Blend in remaining dry ingredients.
  7. 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.
  8. Transfer cake to cooling rack and cool completely.
  9. Betsy's tidbit:
  10. Raspberry Ginger Cake is delicious served cold or at room temperature.
2.2.6

 

 

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Filed Under: Cakes Tagged With: crystallized ginger, raspberries

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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