It's tempting to write that the cake is "just a vehicle for the fruit", but it isn't true...the fork is the vehicle and cake is a complement that can be as delicious as anything sharing its space. It should be tight-crumbed and sturdy enough to withstand the good soak that ripe and perhaps macerated fruit provides, but tender. Butter cakes and biscuits are a natural. An olive oil cake is different and foxy. Gingerbread, in summer particularly, is very special. But given a Sophie's choice, as they say, I'll take the fresh ginger pound cake that I bake every summer.
As for the fruit? Surprise me!
Fresh Ginger Pound Cake adapted from Fields of Green by Annie Somerville
3 3/4 c cake flour, sifted
1 tsp baking powder
1/2 tsp salt
1 lb unsalted butter, room temp
1 tsp lemon or lime zest
2 1/2 c sugar
6 eggs, room temp
1/4 c grated fresh ginger
1 c milk, room temp
Preheat oven to 300 degrees. Butter and flour 2 loaf pans or a 10" bundt pan.
Sift together the dry ingredients and set aside.
Cream the butter with the sugar and lemon zest until fluffy (3 minutes). On low speed, add the eggs one at a time, making sure they are well incorporated after each addition. Add the ginger, scrape down the bowl, and mix in the flour in three additions, alternating with the milk, beating just enough to incorporate the ingredients.
Pour into prepared pan(s) and bake for 1 3/4 - 2 hours, until skewer inserted just off-center comes out clean.