August 23, 2009

Molasses Crowberry Cake

Berry season makes me cook a lot! Apparently blueberries and molasses are a good combination, so I decided to use my own berries for this. I had about a cup of crowberries, a cup of bunchberries, and a few cranberries and leftover blueberries in this mix. The berries are a sweet contrast to the stronger molasses flavor - this is a definite keeper!

3/4 c water
3/4 c sugar
2 c berries
2 T flour
2 T hot water

1/2 c brown sugar
1/2 c oil
2 eggs
1/2 c molasses

2 c flour
pinch salt
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/4 t cloves

1 t baking soda
1/2 c hot water

Preheat oven to 325.

Mix the water and sugar together in a saucepan and bring to a boil. Boil for five minutes, then add the berries. Simmer for five minutes. While simmering, mix the flour and water together and slowly stir into the berry mixture. Return to a boil until it thickens to a syrup-like consistency.

Blend the brown sugar, oil, and eggs together in a large bowl. Stir in molasses and set aside. Mix together the flour, salt and spices in a second bowl. In a separate cup dissolve the baking soda into the hot water. Blend the dry ingredients into the molasses mixture, alternating with the water and baking soda.

Pour batter into a lightly greased square pan. Swirl in 1/2 to 3/4s of the berry mixture. Reserve the remaining berry sauce for topping. Bake for 45 minutes.

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