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1
For the cake: Preheat the oven to 350 degrees and butter and flour a 9 X 2in round cake pan (or equivalent springform pan).
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2
Sift together the flour. salt, baking powder, baking soda, and cardamom.
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3
Peel the ginger and chop it coarsely. Measure out about a 1/4 C of ginger pieces and mix 2 T of sugar in with them, then pulverize in a food processor or chop extremely fine.
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4
Combine the ginger, remaining sugar, and butter in the bowl of a standing mixer. Cream the mixture on medium high until pale and fluffy, 3-5 minutes, scraping down the bowl as necessary.
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5
Add the eggs, one at time, and beat 30 seconds after each addition. Add vanilla and mix well.
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6
Reduce the mixer speed to low. Add the flour and spices, alternating with the buttermilk, mixing until just blended. Then beat for an additional minute to fully incorporate, if the batter is very thick, add more buttermilk.
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7
Pour the batter into the pan and spread the top evenly with a spatula. Shake th pan gently to settle the batter. Place the cake on the lower oven rack and bake 45-50 minutes, or until a tester comes out clean and the cake is golden brown and puffy.
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8
Cool for 10 minutes in the pan before removing to wire rack to cool completely.
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9
For the sauce: If using whole fruits, rinse, drain, peel, and cut into 1/2 in pieces, discarding the pits. If using berries, rinse and remove stems.
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10
Combine the lemon juice, sugar, and water in a medium saucepan. Bring to a boil and cook over high heat until the mixture thickens slightly, about 3 minutes.
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11
Add the fruit, reduce the heat to low and cook uncovered for 15-20 minutes or until the sauce is thick and syrupy, stirring occasionally.
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12
Stir in the vanilla and liqueur, remove from the heat, and cool the sauce completely before serving with the cake.
