Our Crazy Clam Island Buttermilk Cakes are available in Blueberry and Raspberry.
One day after picking blueberries, we thought, why not? It's the same delicious Island Buttermilk Cake, only with a burst of fresh Maine blueberries that make it extra moist! Our Raspberry Crazy Clam Island Buttermilk Cakes are packed with sweet raspberries grown here in Maine by our good friend and neighbor Vesta Rand.
These are divine for a Brunch or Breakfast. Or for an elegant and beautiful dessert, warm them up and serve them with a little ice cream and raspberry sauce.
Our Crazy Clam Island Buttermilk Cake can be served at room temperature, refrigerated, or warmed up in the microwave for a few seconds if you prefer. It can be left covered in the refrigerator for 3 days, and it refrigerates and freezes beautifully.
Crazy Clam Island Buttermilk Cakes
If you haven't been to Little Cranberry Island, you've probably never had this cake. We've never tasted anything quite like it. We make it from a recipe that's been passed down among island families for over 100 years. Why is our cake a "crazy" clam? Well, on Little Cranberry, it's known as Island Gingerbread, even though there's NO ginger in it. Isn't that crazy?
Our Island Buttermilk cake has an old fashioned taste that reminds us of the warmth of our island kitchen all year long. When the Woodlawn Hotel was on Little Cranberry over a century ago, it was called "white gingerbread" and served every morning. We still eat it in the morning for breakfast, in the afternoon with tea or lemonade, and in the evening for dessert.