All-Bran Cake
A hearty and wholesome cake featuring all-bran and dried fruit, perfect for breakfast or snacks. It offers a moist texture with a sweet, fruity flavor that appeals to health-conscious eaters.
Ingredients
Instructions
- Mix the sugar, fruit, milk, and all-bran together and soak overnight.
- Mix the soaked mixture with the flour.
- Pour the batter into a greased loaf pan.
- Bake in a 350°F oven for 45 minutes.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter. If you want to reduce sugar, you can substitute half of the sugar with applesauce or mashed bananas, which also adds moisture. For a twist, use whole wheat flour instead of all-purpose flour for added nutrition. This cake can be made with different dried fruits like apricots or cranberries, offering a variety of tastes.
Serving Suggestions
Serve slices of All-Bran Cake warm or at room temperature, perhaps with a dollop of yogurt or a spread of butter for extra richness. It pairs beautifully with a cup of tea or coffee, making it a great snack or light breakfast option. For a delightful dessert, consider serving it alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover All-Bran Cake in an airtight container at room temperature for up to three days. You can also refrigerate it for a week. To reheat, slice the cake and warm it in a microwave for 10-15 seconds or in a toaster oven until just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of All-Bran Cake contains roughly 702 calories, with 13g protein, 151g carbohydrates, and 8g fat. It is an excellent source of iron (43% of the Daily Value), vitamin C (36% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried fruit in this recipe?
While fresh fruit can be used, it may change the moisture content and baking time. Dried fruit works best as it absorbs moisture and adds sweetness without making the batter too wet. If using fresh fruit, consider reducing the amount of milk slightly.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help with texture. Also, check that your all-bran is gluten-free, as some brands may contain gluten.
How can I make this cake more nutritious?
To boost the nutritional value, consider adding chopped nuts or seeds for healthy fats. You could also incorporate mashed bananas or unsweetened applesauce to replace some of the sugar and add fiber. Additionally, swapping half of the all-purpose flour with whole wheat flour is a great option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).