Lemon Ginger Oatmeal Cake W/Cranberries


Food.com
55 mins (prep 15, cooking 40)
16 ingredients
1 servings
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.

Categories:  <-60-mins , kid-friendly , north-american , cakes , canadian , brunch , time-to-make , dessert ,
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Ingredients

Nutrition

Serving Size (1507.58 g)
Servings 1
Amount per Serving
Calories 5100.27 Calories from Fat 1009.08
% Daily Value *
Total Fat 112.12g 172.49%
Saturated Fat 67.41g 337.04%
Trans Fat 3.88g %
Cholesterol 302.0mg 100.67%
Sodium 3837.0mg 159.88%
Total Carbohydrate 1010.39g 336.8%
Dietary Fiber 16.45 g 65.79%
Sugars 806.38 g %
Protein 44.31g 88.62%
Vitamin A 3418.59IU% Vitamin C 14.14mg%
Calcium 739.33mg% Iron 11.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
lemon rind, natural, large eggs, chopped ginger
 

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