Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Ginger Oatmeal Cake W/Cranberries Recipe
    Lost? Site Map

    Lemon Ginger Oatmeal Cake W/Cranberries

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

    Sort by:

    • 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
    • on September 25, 2011

      This was a hit. Everyone loved it. Flavors were great and easy recipe to follow. I only used half the glaze recipe and may just skip it all together next time and serve with whipped cream. I also will just add the chopped candied ginger to the batter next time, instead of on top.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2011

      I LOVED it - used oat bran, with sunflower oil instead of butter -very healthy and delicious, took a little longer to cook completely, baked in 2 8" springform pans and it freezes beautifully, I'll make this again and again. I really liked the crumbly texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2011

      This was a very interesting cake it has a lovely flavors - the buttermilk with the lemon/cranberry/ginger is quite nice (I decreased the ginger as I was using jarred and I didn't want it to be overpowering). The texture is little coarse and I don't know that I like the mouth feel from the oats - I almost dropped a star for this but it's such a unique cake it needed 5! I subbed wheat germ for the bran as mine was old and added a little more cranberries (I added them to the cooked lemon juice/ sugar mix after I cooked it, to plump them up a little). The cake is surprisingly moist even with the extra grains. I skipped the glaze and served it with whipped cream. This is a quick cake to make, I decided to bake it a 6:07pm and was serving it to my Bible Study group at 7:20, and I had to drive almost 10 minutes to get there - my car smelled heavenly on the way there (no pun intended). I found it was done in 35 minutes, I had skipped the parchment and just sprayed the pan and it popped right out without a problem. Made for PRMRT

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    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

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes