Fresh fruit complements this light-textured, delicate cake. Try with peaches, strawberries and blackberries or with an assortment of berries.

Makes 8 servings.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 378
Sodium: 174mg
Fat: 14g
Carbohydrates: 57g
Cholesterol: 111mg
Fiber: 2g
Protein: 6g

Roasted Ginger Cake with Honey-Lemon Fruit

Ingredients

3/4 cup milk
1/2 cup (1 stick) butter
1 1/2 cups flour
3 1/4 teaspoons McCormick® Gourmet Collection Roasted Ground Ginger, divided
1 teaspoon baking powder
1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon
3 eggs
1 cup sugar
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1/4 cup honey
1 tablespoon fresh lemon juice
2 cups fresh fruit, such as sliced peaches and strawberries, and blackberries

Directions

1. Preheat oven to 350°F. Microwave milk and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Cool to room temperature. Butter bottom and sides of 9-inch round cake pan. Sprinkle lightly with sugar. Mix flour, 3 teaspoons of the ginger, baking powder and cinnamon in medium bowl. Set aside.

2. Beat eggs, sugar and vanilla in large bowl with electric mixer on high speed about 5 minutes or until very thick and pale in color, scraping sides of bowl occasionally. Gradually add flour mixture alternately with milk mixture, beating on low speed after each addition until smooth. Pour into prepared pan.

3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

4. Meanwhile, mix honey, lemon juice and remaining 1/4 teaspoon ginger in medium bowl until blended. Add fruit; toss gently. Let stand until ready to serve. Slice cake and serve with fruit mixture.

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