Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 »

    Advertisement

    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
    26%
    Total Fat 11.3 g
    17%
    Saturated Fat 6.5 g
    32%
    Cholesterol 63.4 mg
    21%
    Sodium 398.2 mg
    16%
    Total Carbohydrate 68.2 g
    22%
    Dietary Fiber 2.7 g
    10%
    Sugars 45.8 g
    183%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    baking powder

    Advertisement


    Food.com 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