In large bowl, gently toss strawberries, blackberries and raspberries and candied ginger with sugar and cornstarch. Let stand for 10 minutes. Preheat oven to 375. In medium bowl whisk flour with sugar, lemon zest, baking powder and salt. In small bowl, whisk eggs with milk and vanilla. Whisk liquid into dry ingredients until evenly moistened, then whisk in melted butter until smooth. Spread filling in 13 x 9 inch baking dish. Spoon batter on top, leaving small gaps. Bake in center of oven for 1 hour until fruit is bubbling and toothpick inserted into topping comes out clean. Let cake cool for 1 hour before serving. The spoon cake can be made ahead and kept at room temperature for up to 6 hours. You can also make the cake with other seasonal fillings, such as replacing the berries with 4 pounds of stone fruit (peaches, nectarines and apricots), cut into large wedges; 4 pound of plums, cut into 1 inch cubes; or 6 pints of blueberries plus 2 T. of fresh lemon juice.
Serves 8 to 10
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