Cranberry Lemon Teacake

Cranberry Lemon bread pic 1024x768 Cranberry Lemon Teacake “The oven is a little tricky.  You need to turn the pans a lot,” Captain X had warned me.  I was used to cooking on the road.  Through Couchsurfing, I had had the opportunity to cook in all varieties of stoves throughout South America; from wood-burning ovens, to little propane camping torches.  I’d seen it all.  This yacht’s propane oven couldn’t scare me. 

And so my battle with the propane stove began.  As they say, pride cometh before the fall, and thinking your first try is going to be perfect is downright hubris.  I went into it fully warned what I was up against, but even so, the resulting cranberry lemon bread (the kind  of bread that would have been muffins if I had had proper muffin tins) was not my best work.  Even with a well-oiled pan and turning every 5 minutes, the bread still wasn’t baked completely evenly.  Worst still, it stuck to the pan.

After trials, tribulations, and much turning (the pan, not me), I was the victor of my battle with the propane oven, but only by a razor thin margin. Devoured in a few hours, it was tasty enough; unfortunately the presentation left something to be desired.  A golden-brown top would have been impossible unless I charred the bottom.

Cooking in an oven heated by one thin row of propane flames pushed my baking expertise to its limits.  Even so, the recipe is quite tasty.

This was 3 years ago, my first time crewing on a yacht.  The Wonderwall was a beautiful catamaran with a lovely galley,and I am very happy that I had my first experience cooking on a boat on her.  But even with a nice galley, cooking on a boat is different from cooking on shore.

Since then I have learned a lot from cooking in different galleys.

Even on land every oven is different, but boats take this to the extreme.  Temperamental ovens are pretty standard on yachts.  I haven’t crewed on a boat yet whose oven didn’t need careful watching or at the very least a few turns.  But this is by no means an insurmountable challenge.   Once you get to know your oven’s quirks everything will fall into place.  Just remember, at least the first few times remember to stay in the galley and turn whatever you’re baking every 5-10 minutes

And if you have to leave the galley for any reason for you to leave the saloon/galley area be sure to turn off the gas.  No one wants to come back from an emergency sail change to the smell of burnt bread .

Cranberry Lemon Tea Cake (muffins if you like- or have muffin tins on board)

  • 2 cups flour
  • 1 cup sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup milk
  • ½ teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 t vanilla
  • 3 T lemon juice
  • ½ c dried cranberries

Directions

  1.  Preheat oven to 350 f  (175 c ), or medium
  2.  Grease and flour loaf pan (I made the mistake of not flouring my pan)
  3. Stir dry ingredients together in large mixing bowl (flour, sugar, and baking powder)
  4. Stir in milk, eggs, and flavorings
  5. Add oil
  6. Stir in dried cranberries

Cook for 30 minutes turning

pf button Cranberry Lemon Teacake

2 Comments on Cranberry Lemon Teacake

  1. Qing
    September 5, 2013 at 3:37 pm (4 years ago)

    I am thinking you may give an option for vegan, that is free from egg and milk and honey.

    Reply
    • Sallyinthegalley
      September 6, 2013 at 1:09 am (4 years ago)

      Definitely! It is super easy to make this recipe vegan. I love using egg replacer instead of eggs and I am doing a post on it soon. You can always use sugar instead of honey and water or soy milk instead of cow milk.

      Reply

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