Sunday, November 25, 2007

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.
frozen raspberries and chopped ginger
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.
the makings of an oregon raspberry ginger bundt cake
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.
oregon raspberry ginger bundt cake
Here's to a great week...


Tricia said...

I need to hear how it tasted...

LeLo said...

Tricia, Tricia, Tricia: So picky. ;) It's delicious. I cut the sugar in the recipe I give here, because mine was a bit too sweet. The ginger flavor, fresh ginger is the key I think, is refreshing and bright, while the raspberries give it a wonderful tanginess. It's a light poundcake, not a dense cake that I'm used to having ginger flavor with, so I liked that. It's a great morning or brunch cake, if you're having guests or feel like making something special.

Monogram Queen said...

Mmm I have been getting gingerbread from Starbucks. I love plain gingerbread with whipped cream best. Yours looks (as always) delightful though!

purpletwinkie said...

sounds yummy :)

Unknown said...

I'm copying this down right now-- sounds fantastic! I made the brussel sprouts you mentioned a few weeks ago and they were divine.

Tricia said...


Tricia said...

But, you do know it does look a little gross, right? ;)

Hmmm, maybe that's just because I've been cleaning up my kids vomit for three days. Wanna come over?