Spicy Partridgeberry Cake with Salted Caramel Sauce

This is what Autumn looks like in Newfoundland!!! 

Okay….so you’re thinking I don’t know what a partridgeberry is and I don’t think I can get these here! No problem ~ just use Cranberries!  Partridgeberries are grown here in Newfoundland in our acidic soil but they are in the same family as cranberries. Very tart, just like a Cranberry, but in desserts, are extra delicious!!

So let’s talk about this amazing, super moist, Spicy Partridgeberry Cake!  If you follow my blog regularly, you know I try, if possible, to “lighten” up my recipes.  So the change up on this recipe is half the sugar, only a quarter of the fat (I used coconut oil), used half white and half whole wheat flour, cut back on the eggs, added healthy yogurt and pumpkin to keep it moist and added tart, cherry red Newfoundland partridgeberries.  I did induldge a little and added a small amount of Salted Caramel Sauce but it’s only a little and it takes this cake to the next level of yumminess!!

Thanksgiving is coming up and this Spicy Partridgeberry Cake would be a perfect compliment to your meal!  Super moist, melt in your mouth, with lots of nice warm spices, beautiful red tart Newfoundland Partridgeberries and an incredible Salted Caramel Sauce!  Is your mouth watering yet!?! 

Spicy Partridgeberry Cake with Salted Caramel Sauce

  • Servings: 12-15 Slices
  • Difficulty: easy
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“A “Lightened” up cake that is super moist with pops of wild Newfoundland Partridgeberries with a decadent Salted Caramel Sauce”


Spicy Partridgeberry Cake

  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted but not hot
  • 1/2 cup plain greek yogurt
  • 2 cups pumpkin puree
  • 1 cup white all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 cups partridgeberries or cranberries (fresh or frozen) (If frozen, do not thaw!)

Salted Caramel Sauce:

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 3 TBSP milk or whipping cream ~ I used canned milk

Preheat oven to 350 degrees.  Spray your bundt pan with oil and set aside.

In a mixing bowl, add the sugar, molasses, eggs and coconut oil.  Mix gently to combine.  Add the greek yogurt and the pumpkin puree and mix gently until combined

In a separate bowl, add the white flour, whole wheat flour, pumpkin pie spice, cinnamon, salt, and baking soda.  Use a whisk to combine.

Add flour mixture to wet mixture and mix gently just until combined.  Do Not Overmix! Add the berries and stir gently to combine.  Pour mixture into prepared Bundt pan.  Spread evenly and tap pan to remove air bubbles.

Bake for 50 – 60 minutes until a toothpick inserted into comes out clean.  Remove from oven and let sit in pan about 10 minutes before removing to a cooling rack.  Let cake cool.

While cake is cooling, make your Salted Caramel Sauce.  In a small saucepan over medium heat, add butter and brown sugar.  Stir for 3 – 4 minutes until butter is melted and the brown sugar is incorporated.  Add milk (or whipping cream), stir to combine and bring to a boil.  Stir and remove from heat.  Allow to cool and thicken.  Pour over top of the cake.  Cut into slices and Enjoy! 🙂

NOTE:  If you don’t have partridgeberries, use either cranberries or blueberries!  Both would be delicious!


Loving this Life Living “Around the Bay” ~ DD

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Life Around the Bay with “Fruit on the Bottom” Rhubarb Cake

Life “Around the Bay” in Newfoundland has been busy!!!  And I am LOVING it! This is my favorite time of year 🙂  The super long, dreary, dark days of winter are FINALLY over and the bright, sunny, warm days of spring are FINALLY here!

The grass is greener, my flowers are starting to grow, the birds are singing and we have our beautiful sunsets once again.  I’m in my happy place!  Days spend in my comfy pants, rubber boots and my flannel jacket, hair in a pony tail and loaded down with bug spray and sunscreen. YUP! Lovin’ it! 🙂

My greenhouse garden is coming along nicely!  My oregano from last year survived the winter so I have an UBER healthy amount of oregano! Anybody need any oregano?  Isn’t nature amazing! You plant a seed, water it, and in no time you have healthy, pesticide free food for your family!

My outside garden is surviving the frosty nights ~ my kale is loving the cold!  In Newfoundland, the summers are so short and we get frost right up until the end of June so planting is limited to hardier plants, until after Father’s Day.

Also hoping for some nice juicy strawberries during the summer (just planted my first ever batch of strawberries) and since it’s rhubarb season, those sweet strawberries will go perfectly with my tart rhubarb. I pulled my first batch of rhubarb the other day.  I have 10 cups in the freezer waiting for these strawberries to grow to make some jam. LOTS and LOTS of RHUBARB! See below for a delicious Rhubarb Cake.

No whales or icebergs spotted yet but I’ll keep you posted. But how about some seals ~ we’ve had a couple of nice, healthy seals on the beach in front of our house so you know I had to grab my camera and get some shots.  He was having a great sleep so I managed to get some great close up shots before he realized he wasn’t alone anymore!  Poor guy couldn’t get in the water fast enough:)

With my extra rhubarb, I made a delicious Fruit on the Bottom Rhubarb Cake. Super moist, lots of rhubarb surrounded by a light, fluffy, golden scratch cake ~ delicious even without ice cream (I didn’t have any so I saved myself some extra calories there ~ or maybe I just had an extra big piece of cake!)

Fruit on the Bottom Rhubarb Cake

  • Servings: 9 Servings
  • Difficulty: Easy
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“A super moist Rhubarb Cake that is easy to prepare with the Rhubarb on the bottom ~ cake is light and fluffy while the filling is tart and tangy ~ DELICIOUS!”


3 TBSP butter, melted
2 cups rhubarb, finely chopped
½ cup white sugar
Cake batter
½ cup white sugar
¼ cup butter, room temperature
¼ cup coconut oil, room temperature (if you don’t have coconut oil, just use another ¼ cup of butter)
2 eggs, large
1 tsp vanilla
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp salt
¾ cup milk (I used skim)

1. Preheat oven to 350 degrees F.
2. In 9 inch pan, add melted butter, rhubarb and sugar (you could add a couple drops of red food coloring if desired)  Stir until ingredients are mixed together.  Bake for 10 minutes. 3. Remove from oven and make cake batter.
4.  In mixing bowl, add sugar and butter and coconut oil (if using). Beat on medium speed until smooth.  Add eggs and vanilla.  Mix until smooth.
5. In separate bowl, sift flour, baking powder and salt.  Add flour to sugar mixture and slowly add in milk, mix until all ingredients are mixed well together.
6. Slowly pour cake batter over the cooked rhubarb mixture.  Do not spread.  As it cooks, it puffs up, covers the rhubarb filling and becomes light, fluffy, and golden.  Cook for 35 minutes.  Remove from oven and let cool for about 15 minutes before eating. Can be eaten warm with ice cream or whip cream or cool cut into squares.  Delicious either way! Enjoy 🙂

NOTE:  I did use the coconut oil and there was a slight coconut flavor which complimented the rhubarb deliciously.  If you have coconut oil, use it in this recipe…so good! If you don’t like coconut, leave it out and just add the butter instead.  You could also invert the pan onto a large flat plate / platter and have an “Upside Down Rhubarb Cake”. 

Recipe slightly adapted from “The New Cream of the West Cookbook”


Loving this Life Living “Around the Bay” ~ DD

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