Butter Cake With Mixed Berry Salsa

• 1 (16-ounce) container (2 cups) fresh strawberries, hulled, chopped
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup powdered sugar
• 1/4 cup chopped fresh basil
• 3 tablespoons finely chopped crystallized ginger
• 3 tablespoons fresh lime juice
• 1 tablespoon freshly grated lime zest
• 3/4 cup sugar
• 3/4 cup Land O Lakes Butter, softened
• 3 Land O Lakes Eggs
• 1 1/2 teaspoons almond extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup Land O Lakes Half & Half or Fat-Free Half & Half
• Land O Lakes Heavy Whipping Cream, sweetened, whipped
• Fresh mint leaves, if desired

1. Combine all salsa ingredients in bowl; mix well.
2. Refrigerate at least 1 hour or until chilled and juices form.
3. Heat oven to 350F.
4. Grease and flour bottom only of 8x4-inch loaf pan.
5. Set aside.
6. Combine sugar and butter in bowl; beat at medium speed until creamy.
7. Add eggs and almond extract; beat, scraping bowl occasionally, until creamy.
8. Add flour, baking powder and salt; beat at low speed until smooth.
9. Add half & half; beat just until mixed.
10. Pour batter into prepared pan.
11. Bake 53-60 minutes or until toothpick inserted in center comes out clean.
12. Cool in pan 10 minutes.
13. Remove from pan; place onto wire cooling rack.
14. Cool completely.
15. Cut cake into 10 slices; place onto individual serving plates.
16. Top each with 1/4 cup salsa, dollop of whipped cream and garnish with mint leaves, if desired.

fresh strawberries, fresh blueberries, fresh raspberries, powdered sugar, fresh basil, crystallized ginger, lime juice, lime zest, sugar, butter, o lakes eggs, almond, flour, baking powder, salt, cream, mint

Taken from www.landolakes.com/recipe/3449/butter-cake-with-mixed-berry-salsa (may not work)