Ingredients Jump to Instructions ↓

  1. 5 tablespoons butter

  2. 1 3/4 cups all-purpose flour

  3. 1 tablespoon ground gingerroot

  4. 1 teaspoon ground coriander

  5. 1/2 teaspoons ground cinnamon

  6. 2 eggs

  7. 1 egg yolk

  8. 1/8 teaspoon salt

  9. 1/2 cup unsulphured molasses

  10. 1/2 cup lightly packed light brown sugar

  11. 3/4 cup buttermilk

  12. 1 teaspoon baking soda

  13. 3/4 cup Cape gooseberries, husked, rinsed, and cut into quarters

  14. Creme fraiche or whipped cream for garnish, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease and flour a 9-inch square baking pan. Melt butter; set aside to cool. In a large bowl, sift together flour, gingerroot, coriander, and cinnamon; set aside.

  2. In the bowl of an electric mixer with a paddle attachment, beat eggs, yolk, and salt on high speed until pale, thick, and fluffy. Gradually add molasses, beating on medium speed until smooth. Continue beating and gradually add brown sugar, beat until smooth.

  3. In a medium bowl, whisk together buttermilk and baking soda. With mixer at lowest speed, add about one-third flour mixture to batter. When barely mixed, add melted butter and another one-third of flour mixture. With rubber spatula, fold in buttermilk mixture, then last third flour mixture. Fold in gooseberries and pour into prepared pan.

  4. Bake until center is springy and cake shows slight separation from side of pan, about 40 minutes. Cool slightly on rack. Run knife around edge, turn out, then place right side up to cool. Serve warm with crËme fraiche or whipped crËme, if desired. For very moist cake, let cool entirely, then wrap in plastic and allow to mellow 12-24 hours before serving.


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