Prep 15 mins
Cook 40 mins
This cake is another outstanding recipe from Food & Drink, LCBO magazine in Canada. AND it is a health concious recipe as well. The magazine notes that it could be served for breakfast as well. It works great in muffins, too. You can omit the cranberries - or sub with raisin etc - If you are not a fan of cranberries, but they really do add a certain something. You can add 1 tsp of vinegar to regular milk and let it sit for 5 min if you do not have buttermilk.
- 1 tablespoon ginger, finely chopped, or grated
- 1 cup sugar, divided
- 2 tablespoons lemon juice
- 1 cup dried cranberries
- 1 tablespoon lemon rind, grated
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup natural bran
- 1⁄2 cup quick-cooking oats
- 1⁄4 teaspoon baking soda
- 1 1⁄2 baking powder
- 1 teaspoon salt
- 1⁄2 cup butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 cups icing sugar
- 1⁄4 cup milk
- 1⁄4 cup candied chopped ginger (optional, I did not use)
- Preheat overn to 375°F butter a 9-inch cake pan and line the base with parchment paper. Set aside.
- Place ginger, 1/4 cup sugar and lemon juice in small pot over medium heat and simmer, stirring until sugar has melted and mixture is hot. Remove from heat and stir in cranberries and lemon rind. Set aside.
- In bowl - combine flour, bran, oats, baking soda, baking powder and salt. Set aside.
- Beat together butter and remaining 3/4 cup of sugar until light and fluffy. Add eggs one at a time and beat well. Beat in half of flour mixture, then buttermilk, then remaining flour mixture and beat until combined. Stir in cranberry mixture.
- Spoon batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean. Let pan cool for 10 minutes, then remove from pan, peel off parchment paper and allow to cool fully on a cooling rack.
- Whisk together icing sugar and milk until it forms a thin icing. Drizzle over cake in a cross hatch pattern and sprinkle with chopped candied ginger - if using.
This is one mighty fine tasting cake with wonderful flavors that are perfect for Oct. I liked Mikekeys idea and served this with Gingered Chocolate Whipped Cream. It's really hard to stop at one slice, consider yourself warned. :D
This is a hearty cake bursting with flavor. I really love the fresh ginger and lemon, which give the cake really wonderful flavor--not too strong, not too light. The cranberries were a perfect addition to these flavors. I did find the cake a bit crumbly for my preference. It was hard to handle and cut, maybe a touch dry. Instead of the glaze I used Mikekey's suggestion to use whipped cream. This added a little moisture and gave the cake something to stick to. A really tasty cake--I kept picking up the crumbly bits and popping them in my mouth!
Absolutely delicious! Made the cake as given, then left the ginger out, & with Mikekey use much less of the glaze than given in the recipe! Would happily make it that way again, for sure! This is definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits recipe tag]