Island Buttermilk Cake

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This recipe is adapted from Cranberry Island Kitchen in Portland, Me., which specializes in buttermilk-batter cakes. The bakers there make cakes in the shape of clams, but this recipe calls for loaf pans or rectangular pans. The results — sweet from fresh berries, with an excellent tang — can be served at any time of the day or night.


  • 1

    tablespoon butter, for greasing the pans

  • 1

    cup vegetable or canola oil

  • 1

    and 3/4 cups sugar, plus 2 tablespoons for sprinkling

  • 2

    teaspoons nutmeg

  • 1

    teaspoon salt

  • 4

    cups sifted flour, plus extra for dusting pans

  • 1

    teaspoon baking soda

  • 1

    and 1/3 cups buttermilk

  • 1

    cup ripe blueberries, raspberries, or blackberries (optional)
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      454 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 64 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 5 grams protein; 3 milligrams cholesterol; 279 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch loaf pans or a 9-by-13-inch rectangular pan.
  2. In a bowl, mix oil, 1 and 3/4 cups sugar, nutmeg and salt. Sift flour and baking soda together and add to bowl. Mix in buttermilk and pour batter into prepared pans. If using berries, pour in half of batter, sprinkle on berries and pour remaining batter on top.
  3. Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40 minutes, or until a tester comes out clean. Let cool in the pan.
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