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| Original News Release |
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| Original News Release |
Ingredients:
750 ml (3 cups) all-purpose
flour
7.5 ml (1 ½ tsp) baking powder
6.25 ml (¾ tsp) baking soda
15 ml (1 tbsp) ground ginger
7.5 ml (1 ½ tsp) cinnamon
2.5 ml (½ tsp) allspice
1.25 ml (¼ tsp) ground cloves
1.25 ml (¼ tsp) ground nutmeg
375ml (¾ cup) unsalted butter
375 ml (¾ cup) brown sugar
2 large eggs
175 ml (½ cup) light unsulphured molasses
250 ml (1 cup) buttermilk
500 ml (2 cups) B.C. blueberries, fresh or frozen (slightly thawed)
30 ml (2 tbsp) grated orange peel
30 ml (2 tbsp) grated lemon peel
50 ml (¼ cup) chopped crystallized ginger
Instructions:
Preheat oven to 180 C (350 F).
Grease and flour a 33 x 22 x 5 cm (13 x 9 x 2 inch) pan.
Combine the first eight ingredients in a
medium bowl, mixing well.
Using an electric mixer, beat the butter
until light and fluffy. Add the brown sugar and continue mixing until fluffy.
Beat in eggs one at a time.
Combine the buttermilk with
the molasses.
Alternately mix the dry ingredients into
the butter mixture with the buttermilk. Starting and ending with the dry
ingredients, mixing well after each addition and scraping down the sides of the
bowl.
Fold in the blueberries, the orange and
lemon peels.
Spread batter in the prepared pan.
Sprinkle the top with the crystallized ginger.
Bake until tester inserted in the centre
comes out clean (about 50 minutes).
Cool cake on rack. Serve warm or at room
temperature. Top with whipped cream, ice cream or blueberry sauce if desired.
Find more recipes featuring
great B.C. products at www.aitc.ca/bc/snacks/parentsrecipes.aspx.
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contact: |
Communications Director Ministry of Agriculture and Lands 250 356-2862 250 213-3072 (cell) |
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For more information on government services or to subscribe to the Province’s news feeds using RSS, visit the Province’s website at www.gov.bc.ca. |
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