Cakes

Cranberry nut bread

As often happens, I started with a recipe from the King Arthur Flour 200th Anniversary Cookbook and then tweaked it until I got what I wanted. A note: the orange juice gives the bread great flavor, but leaves it a little crumbly. Don’t try to slice this until it has cooled fully, and if the texture bothers you, try using more oil and less juice. (more…)

Cranberry crumb cake

The cake is simply a 1-2-3-4 cake made with buttermilk for richness and a bit of tang, so if you’ve baked a cake before, the technique ought to be comfortable. The addition of cranberries and a crumb topping makes it far more interesting and, for some reason, suitable for breakfast. Don’t ask me why. (more…)

Gingerbread shortcakes

You can eat these any time, for breakfast or as a snack or with a meal, but they make a brilliant basis for strawberry shortcake. For a variation, try replacing the ginger with a teaspoon or two of cardamom. (more…)