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Fresh fruit complements this light-textured, delicate cake. Try with an assortment of berries or sliced peaches and blueberries.
3/4 cup milk
1/2 cup (1 stick) butter
1 1/2 cups flour
3 teaspoons McCormick Gourmet™ Ginger, Roasted Ground
1 teaspoon baking powder
1 teaspoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
1 cup sugar
1 1/2 teaspoons McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick Gourmet™ Ginger, Ground
1/4 cup honey
1 tablespoon fresh lemon juice
1/3 cup blackberries
1/3 cup raspberries
1/3 cup blueberries
Preheat oven to 350°F. Microwave milk and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Cool to room temperature. Butter bottom and sides of 9-inch round cake pan. Sprinkle lightly with sugar. Mix flour, 3 teaspoons of the ginger, baking powder and cinnamon in medium bowl. Set aside.
Beat eggs, sugar and vanilla in large bowl with electric mixer on high speed about 5 minutes or until very thick and pale in color, scraping sides of bowl occasionally. Gradually add flour mixture alternately with milk mixture, beating on low speed after each addition until smooth. Pour into prepared pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
Meanwhile, mix honey, lemon juice and remaining 1/4 teaspoon ginger in medium bowl until blended. Add berries; toss gently. Let stand until ready to serve. Slice cake and serve with berries.
(Amount per serving)