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


  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


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Thanks for stopping by!

Sally in the Galley is a cooking blog about cooking on boats but not only for cooking on boats.  Many of the challenges faced in a galley are also found on dry land.  For example: you have limited space when you cook in a galley, but some of the flats I’ve lived in haven’t had that much more counter space.  Sure, you’re are limited to the utensils, appliances, and ingredients you have on board, but if you’re on a budget you may encounter similar issues.  Or what if a recipe calls for something that isn’t available in nearby stores?

I am starting this blog a little before I start my circuitous circumnavigation.  For the past 3 years, I have been writing another blog, Adventuresse Travels.   In 2013, I joined the crew of Umineko, the first Japanese catamaran to circumnavigate the globe, on her trip up the Erie Canal, from New York City to Detroit.

I still was working on Adventuresse Travels, but when the skipper, Sato San, invited me to continue on with Umineko back down the Erie Canal and beyond, something clicked.   I love sailing, I adore cooking, and now I was planning to  circumnavigation.  I had cooked on boats for years, but more piecemeal adventures.  Now I was going to be on the water for an extended period of time.    A cooking blog was perfect!  I could share recipes, tips for cooking underway or on land, with finite resources, in a tiny kitchen, not to mention experience of sailing around the world.  And so Sally in the Galley was born.

Sally in the Galley is about the food, but it is also about flexibility and creativity.  It offers simple recipe ideas that anyone can cook (almost) anywhere, tips for making the most of a small space, substitution, or jerry-rigging kitchen utensils, and much more.  I firmly believe that you are not limited by the size of your kitchen or galley, or by the size of your wallet, only by the breadth of your imagination.

Now let’s get cooking!

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