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]
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.
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.
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