Description
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.
Ingredients
- Ginger
- Sugar
- Lemon Juice
- Dried Cranberries
- Lemon Rind
- All-purpose Flour
- Natural Bran
- Quick-cooking Oats
- Baking Soda
- Baking Powder
- Salt
- Butter
- Eggs
- Buttermilk
- Icing Sugar
- Milk
Instructions
- Preheat overn to 375f 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
- Enjoy!