Oregon raspberry ginger bundt cake: an easy Sunday morning experiment

Guests arrive this week, and we're all aflutter cleaning and decorating for the holidays. So early for us, but hey, Christmas is coming early this year so we're diving right in.

I've been testdriving some recipes, and woke up this morning with an itch to bake a little somethin' somethin'. Twitter revealed another blogger with a hankerin' for ginger poundcake, and I remembered having a nice stash of fresh ginger going unused in the fridge.

So after googling and notetaking, and some substitutions, it was all about an Oregon Raspberry Ginger Bundt Cake. Remember the raspberries from this summer? Thanks to the stash in our freezer, they were put to work.

Oregon Raspberry Ginger Bundt Cake
1.5 cups sugar
1 cup butter (softened)
4 eggs
2.5 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBSP freshly grated ginger
1/3 cup buttermilk
2 cups raspberries

Prehead oven to 350 degrees. Spray bundt pan with non stick spray.

Combine the butter and sugar. Add eggs, one at a time and beat well. Beat in ginger. In medium bowl, sift the dry ingredients, and along with the buttermilk, alternately add to the butter/sugar/egg mixture. Stir in raspberries. Pour batter into pan and bake for about one hour. When toothpick comes out clean, cake is done. Remove from oven and let cool for 15 minutes.

While cake is cooling, combine 3/4 cup water, 1 cup raspberries and 1 cup sugar in sauce pan, over medium heat. Bring to boil, and then simmer until syrup begins to form.

Invert cake onto plate (and keep fingers crossed that it doesn't stick). Drizzle over top, while cake is still warm and can soak in the syrup, the raspberry syrup. I only used about half of the mixture, and am saving the rest for other uses this week.

Here's to a great week...