Monday, October 8, 2012

Ground Cherry Cake

 
 
If you've ever planted Ground Cherries before, you know that you only have to sow them yourself once. For the rest of your life. They just keep coming back. I think that's a good thing though, I love them and have found several uses for them other than just eating them straight from the garden. So far, we've (when I say we - I mean me) made ground cherry jam, dried ground cherries for baking, and my most favorite: Ground Cherry Cake.



The best part of growing ground cherries is that there's no picking involved. You just scoop the little yellow husks off the ground - hence the name.


 
See the color of the husks? Not ready. They know when they're ready, let them fall.
 
 
 They keep very well in a cool spot as long as you don't open the husks. I've read that they can be stored as long as three months, but I haven't tested that yet because they're just too yummy.


 


 
Ground Cherry Cake is sort of like an upside-down pineapple cake, only better! It's super moist and not sickeningly sweet!

Here is my recipe for Ground Cherry Cake:

1 1/2 sticks of butter
1 c coconut sugar
1/4 c agave
1/4 c pineapple juice
1/2 c milk
1 egg
1 1/2 c white spelt flour
2 tsp baking powder
1/2 tsp salt
Enough ground cherries to cover the bottom of a 9" cake pan.

Preheat oven to 400 degrees. Mix the flour, baking powder, and salt together and set aside.
 
Melt 1/2 stick of butter over low to medium heat. Add the coconut sugar and stir continuously while it bubbles for 2-3 minutes; making a caramel sauce.
 
Pour caramel into bottom of an ungreased 9" pan. Arrange ground cherries in a single layer completely covering the caramel layer.
 
Combine milk, agave, and pineapple juice. Set aside.
 
Beat remaining stick of (softened) butter in mixing bowl. Add egg and beat well. Add the flour and milk mixture, alternating, beginning and ending with the flour mixture. Mix until just combined. Pour over ground cherries in cake pan.
 
Decrease oven temperature to 350 degrees. Bake cake for 30-35 minutes. Check for doneness with a toothpick. Once done, let rest for 10 minutes. Invert cake pan onto cake plate and let alone for 20 minutes or so. Carefully remove cake pan.
 
 

12 comments:

  1. This looks fantastic. Now I have to find ground cherry seeds!

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    1. Kathy, if you want to email your address to me I'll be happy to send you some. Email me at chooserawmilk(at symbol)resetyourways(dot)com. We have plenty. I usually just give out a whole fruit and tell people to toss it in their garden, but I'll dry some seeds for you.

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  2. How lovely! I am now on the hunt for ground cherries! Thank you so much for linking up this post to the blog hop this week. I have loved you joining us so!~Melissa

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  3. We grew some in a pot this year and my dog chewed all three plants back to nubs, they recovered and then my chickens got them when we put them outside on the deck. we kept saying they must be pretty productive because they really persevered! we got quite a few tomatoes but then our chickens figured out how to get them out of the hulls. sneaky little things. anyway, have you tried them in a ketchup? they were so sweet, we thought if we grew enough that that's what we'd do with them! besides, yellow ketchup sounds kind of fun!

    best wishes!

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    1. They are extremely productive! Thanks for the idea for ground cherry ketchup - fantastic!

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  4. I've never had ground cherries, but now I want to. Your cake does look very moist and I like the idea of it not being so sweet. Thank you for sharing on Hearth & Soul Hop. :)

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  5. We grew ground cherries this year and loved them. They are my 13 month olds favorite food (we just finished the last off tonight) I didn't think to make a cake - great idea!

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    Replies
    1. Bookmark it for next year, you'll be happy you did! Little ones that visit our home always love them.

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  6. I have never heard of ground cherries before. I am so excited to look into growing them in my area.

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    1. My great uncle grew them in his garden when I was very young. I had totally forgottem them until I say them in an heirloom seed catalog. You'll love them!

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  7. Oh, yes! Our Grandmother grew them and made the best Ground Cherry Jam. I haven't found a good source for seed though. Sure look good.

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    Replies
    1. If you'd like some seed, email me using the email in the second comment above. I'd be happy to send some your way....

      Our ground cherry jam came out a little runnier than regular jam but it's still delicious on warm bread from the oven!

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