Cranberry Cardamom Loaf Cake

keep it in the fridge and it'll last a week (if you don't devour it first)

keep it in the fridge and it’ll last a week (if you don’t devour it first)

“These are all spices?”

“Er. Yes.” I looked at the confused customs official and began listing them as if that would help clear things up. “Garam Masala, Turmeric, Chinese Five Spice, Cardamom, Fenugreek.”

goes well with a mug of bulletproof coffee

goes well with a mug of bulletproof coffee

He continued to look at me dumbfounded. And who can blame him? I’m sure it’s not every day he sees a woman bringing a whole suitcase full of spice mixes into the country.

In my defence, spices are hard to come by on my tiny Caribbean island. If you do find good quality mixes they’re either prohibitively expensive or out of date.

So whenever I’m off island I like to stock up.

careful with the batter - stir it too much and it'll clump

careful with the batter – stir it too much and it’ll clump

If you went to a Whole Foods in Florida last week to buy spices and couldn’t because the entire aisle had been ransacked. Sorry, that was probably me.

On the plus side, it does mean I could bake this loaf cake which is spicy, sweet and very, very delicious.

slice when completely cool or it'll be too crumbly

slice when completely cool or it’ll be too crumbly

Cranberry Cardamom Loaf Cake

  • 3/4 cup coconut flour
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 cup dried cranberries
  • 1/2 cup butter or coconut oil, melted
  • 1/3 cup full fat coconut milk
  • 5 large eggs
  • 1/4 cup honey
  1. Whisk together the butter/oil, eggs, honey and coconut milk.
  2. Sieve the coconut flour and spices into a separate bowl.
  3. Gradually add the wet ingredients to the dry (coconut flour sucks up moisture so it’s important to add it slowly and not over stir or your batter will dry out and clump. For more tips on baking with coconut flour click here).
  4. Fold in the cranberries and spoon into a greased or lined standard loaf tin.
  5. Bake at 375 for 30 mins. Let cool completely before slicing and serving.

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13 thoughts on “Cranberry Cardamom Loaf Cake

  1. I am going to bake this recipie Cranberry Cardamon Loaf Cake. I am having difficulty finding coconut flour in Florida. Can I grind fine organic shredded unsweetened coconut as a replacement? What do you think..

  2. I just ate half a cake for dinner. If that’s wrong, I don’t wanna be right. BTW, in case anyone else wants to try this in an 8″x8″ pan, cut the baking time to 20 minutes.

  3. Pingback: Cardamon Chocolate Cream Pudding | Things My Belly Likes

  4. Pingback: Spiced Orange Muffins | Things My Belly Likes

  5. Pingback: GF Cranberry & Coconut Flapjacks | Things My Belly Likes

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