This cake is moist, flavorful, and bursting with ginger. Delicious just the way it is, with a cup of tea or coffee, or even sprinkled with a little powdered sugar or with whipped cream on top.
- 2 cups pitted cherries (fresh or frozen)
- ¼ cup sugar
- 1 Tbsp vanillla extract
- ½ cup butter
- ½ cup brown sugar
- ½ cup milk
- ¼ cup molasses
- 2 Tbsp honey
- 1½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 Tbsp Gingerbread Spice Blend, ground
- ¼ tsp nutmeg, grated
- 2 eggs
- 1 Tbsp fresh ginger, grated
Preheat oven to 350° F. Line a square (8-9 inch) mold with parchment paper.
Place cherries, sugar, and vanilla extract in a pot. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Set aside.
In another pot, melt butter with brown sugar, milk, molasses and honey. Do not bring to a boil. Mix and let cool for a few minutes.
Mix flour, baking powder, baking soda, salt and spices together in a bowl.
Beat eggs in a large bowl. Add fresh ginger, then the melted butter mixture. Stir well.
Add dry ingredients and incorporate thoroughly.
Transfer the contents to the lined mold. Drop the cherry mixture onto the batter in spoonfuls. Run a knife along the batter to create a nice marbled effect.
Place in the oven and bake for around 45 minutes, until a toothpick inserted in the center of the cake comes out clean.