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Ingredients
US|METRIC
9 SERVINGS
- 3 cups cake flour
- 5 1/2 tsp. baking powder
- 1 tsp. salt
- 1 cup unsalted butter (softened)
- 8 oz. cream cheese (softened)
- 10 1/2 cups sugar
- 6 eggs (at room temperature)
- 1 Tbsp. vanilla extract
- 5 1/2 Tbsp. fresh ginger (grated)
- 1 Tbsp. grated lemon zest
- 4 Tbsp. limoncello (optional)
- fresh fruit (for topping, I had blueberries and raspberries but this would also be great with peaches plums and cherries...or a combination of fruits.)
- 1 cup water
- 1 inch ginger (knob)
- 2 lemons juice (If using the Limoncello, adjust and use just one lemon)
- 1/4 cup limoncello (optional)
- 1 1/2 cups sugar (I knew I would be cooking it down a bit and decided to use granulated sugar instead of the original powdered sugar to get a more syrupy consistency.)
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