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    You are in: Home / Recipes / Lemon Ginger Oatmeal Cake W/Cranberries Recipe
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    Lemon Ginger Oatmeal Cake W/Cranberries

    Lemon Ginger Oatmeal Cake W/Cranberries. Photo by Mikekey

    1/4 Photos of Lemon Ginger Oatmeal Cake W/Cranberries

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Deantini's Note:

    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.

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    Serves: 10



    Units: US | Metric



    1. 1
      Preheat overn to 375°F butter a 9-inch cake pan and line the base with parchment paper. Set aside.
    2. 2
      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.
    3. 3
      In bowl - combine flour, bran, oats, baking soda, baking powder and salt. Set aside.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7

    Ratings & Reviews:

    • on October 16, 2012


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2012


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Lemon Ginger Oatmeal Cake W/Cranberries

    Serving Size: 1 (138 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 386.0
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 6.5 g
    Cholesterol 63.4 mg
    Sodium 398.2 mg
    Total Carbohydrate 68.2 g
    Dietary Fiber 2.7 g
    Sugars 45.8 g
    Protein 5.5 g

    The following items or measurements are not included:

    baking powder

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