Ginger Lemon Cake with Berry Sauce

Course : Cakes
Serves: 8
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1 3/4 cups powdered sugar
1/3 cup Sunsweet Lighter Bake
2 large eggs
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup chopped candied ginger
1 tablespoon grated lemon peel -- about 2 lemons
1/2 cup sugar
1/3 cup water
1 1/2 cups fresh or frozen cranberries
1 cup frozen whole red raspberries
2 teaspoons cornstarch -- dissolved in
2 teaspoons cold water
1 tablespoon orange liqueur -- to 2 tablespoons

Preparation / Directions:

Preheat oven to 325 degrees F. Coat a 9 inch round layer cake pan or an 8 1/2 inch fluted tart pan with removable bottom with vegetable cooking spray; set aside. In mixing bowl, beat powdered sugar with Lighter Bake until smooth and well blended. Mix in eggs and vanilla. Stir in flour and baking powder; then candied ginger and lemon peel. Spread batter in prepared pan. Bake 30 to 35 minutes, or until wooden pick inserted into center comes out clean. Cool 10 minutes. Remove from pan and cool completely on rack. Wrap and store at room temperature until ready to serve. To serve: Dust with additional powdered sugar. Cut into wedges. Serve with Cran Raspberry Sauce. Garnish with additional chopped candied ginger, if desired. CRAN RASPBERRY SAUCE In sauce pan, combine sugar and water. Bring to boil. Add cranberries. Return to boil, reduce heat and simmer 10 minutes, stirring occasionally. Stir in raspberries. Dissolve cornstarch in cold water. Stir into sauce, cooking to thicken slightly. Flavor with orange liqueur, if desired. Serve warm or at room temperature. Makes 8 servings (about 1 1/2 cups sauce).


Nutritional Information:

254 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 56g Carbohydrate; 47mg Cholesterol; 46mg Sodium

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