Berry long cake with ginger crumb from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

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Notes about this recipe

  • tarae1204 on January 30, 2022

    This recipe works well as written and is an easy cake to rustle up on a weekday. The cornmeal and ginger made it more interesting to adults and less so for the kids. It’s good!

  • hillsboroks on June 28, 2020

    Wow! This simple cake has been the flavor find of the berry season this summer. The ground ginger in the cake and candied ginger in the topping meld beautifully with the berries and are not overwhelming at all. I used a mixture of blueberries, Marionberries and raspberries. In lieu of the two tablespoons of brandy or vanilla called for in the recipe I used a tablespoon of Clear Creek Distillery Blackberry Liqueur and a tablespoon of Chambord raspberry liqueur in the berry mixture. At 45 minutes the cake was baked perfectly. I used my instant read thermometer to check that the cake part reached 200F. I served it warm with a choice of heavy cream to pour over a piece or creme fraiche to dab on top. It was fantastic! My husband wants me to make it again soon.

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