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Blackberry Swirl Cake with Ginger Syrup
My daughter and I created this recipe when we had a large box of blackberries to use up, and we wanted something simple but just a little different. This dessert is super moist thanks to the addition of 2 kinds of homemade syrups. The ginger syrup is a really refreshing touch. And do make your own whipped cream- anything from a can or tub just can't compare!
To make the blackberry syrup, combine in a saucepan:
4 ½ c. fresh blackberries
½ c. water
1 c. sugar
Bring to boil, reduce heat and simmer until fruit is soft and syrup begins to thicken, about 30 minutes. Place in a sieve and press to remove seeds. Cool.
Prepare a yellow cake mix according to package directions, pour into prepared 9 x 13 pan. Drizzle 2/3 cup of the blackberry syrup over the top of the cake batter, swirl with a wooden skewer or knife. Bake according to package directions.
While cake is baking, make the Ginger Syrup by combining in a saucepan:
1 c. sugar
1 c. water
1 T. minced fresh or bottled ginger
Stir and bring to boil over medium heat, reduce heat and simmer 5 minutes until syrup begins to thicken.
Pour ½ of the Ginger Syrup over the warm cake when it comes out of the oven.
Allow cake to cool. If desired, you may garnish serving plates with leftover blackberry and ginger syrups. Serve with fresh berries and whipped cream.
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