Buttermilk Ginger Cake With Fresh Fruit Sauce Recipes

BUTTERMILK FRUITCAKE

Steps:

• Combine apricots, prunes and pecans in small bowl. Pour Cognac over. Cover mixture and let stand at room temperature 1 hour, stirring occasionally.
• Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Combine flour, baking powder and baking soda in medium bowl. Using electric mixer, beat unsalted butter and 2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix in fruit with soaking liquid.
• Transfer batter to prepared pan. Bake until cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Sprinkle with powdered sugar.

APPLE CAKE WITH BUTTERMILK SAUCE

Steps:

• Combine flour, baking soda, salt and cinnamon; set aside.
• In a large mixing bowl, beat eggs.
• Add sugar, oil, vanilla, and orange juice.
• On low speed, blend in flour mixture.
• Fold in apples, walnuts, and coconut.
• Pour into greased and floured Bundt pan.
• Bake at 325 degrees for 1 1/4 hours or until cake tests done.
• Invert cake onto a large plate or platter.
• Deeply puncture the top of the warm cake with a skewer or pick.
• In a small saucepan, bring all sauce ingredients to a boil, stirring frequently.
• Immediately spoon 1 1/4 cups of the sauce slowly over the top of the cake, then pour the remainder down the sides.
• Cool.
• Serve with whipped cream if desired.