The enormous quantities of ground cherries (also known as Cape gooseberries or husk cherries) that flourished in my garden this year inspired me to create this dessert. The ground cherries lend a lovely orange color and a faint pineapple taste to this spicily spiced Bundt cake.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 fluted tube cake |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¾ cup unsalted butter, softened
- ¾ cup firmly packed brown sugar
- 3 eggs, at room temperature
- ½ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon grated orange zest
- ¾ cup buttermilk
- 2 cups ground cherries, husked
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Whisk flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and allspice together in a medium bowl until combined.
- Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in maple syrup, vanilla extract, and orange zest. Add in 1/3 of the flour mixture and stir until just combined. Pour in half of the buttermilk and mix until just combined. Repeat alternating additions of flour mixture and buttermilk until ingredients are incorporated, beginning and ending with flour mixture, stirring just until combined. Do not overmix. Fold in ground cherries gently. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- If you don’t have ground cherries, you can use 2 cups of any fresh fruit or berries you’d like–though blackberries in particular would be a great substitution.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 304 mg |
| Sugars | 22 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |