By Marilyn Markel for The Island Connection
½ cup sugar
¾ cup milk
2 tsp vanilla
¾ cup flour
½ tsp salt
1 lb strawberries, hulled and quartered
¼ cup dried cherries, chopped
¼ cup crystallized ginger, chopped fine
2 Tbsp powdered sugar
Vanilla ice cream
Preheat oven to 400°. Beat eggs and granulated sugar until frothy. Add the milk, and vanilla and beat until smooth. Stir in the flour and the salt.
Place the strawberries and dried cherries into a buttered 8-inch cake pan or casserole. Pour the batter over the top and place the pan on a baking sheet and slide into oven.
Bake for 10 minutes then reduce the temperature to 350° and bake until top has puffed a cake tester comes out clean when inserted, about 40 minutes. Cool slightly. Serve with scoops of vanilla ice cream.
Suggested wine pairing: Santa Julia Brut RoséTweet