Reviewed: Jan. 18, 2012

Make half the sauce.

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Reviewer:

ncroston

Cooking Level: Professional

Home Town: Salem, Oregon, USA

Living In: Neah Bay, Washington, USA

Reviewed: Dec. 12, 2011

This was okay in terms of the cake itself, I have not made the butter sauce yet but I'm sure it will make this much better. I added 1 tsp vanilla, 1 tsp kosher salt, and 1 tsp cinnamon instead of nutmeg to the batter. I baked it in mufffin tins, made 12 nice sized muffins.

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Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Nov. 9, 2011

I made this into cupcakes for a bake sale and they were a hit. Moist and flavorful. I can't wait to make them into a bundt cake next.

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Feb. 28, 2011

This is quite simple and most of the items are basic. The only thing I would change is to make a light cranberry sauce rather than the sauce in this recipe.

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Reviewer:

Sherrie

Cooking Level: Intermediate

Living In: St. Andrew, Kingston, Jamaica

Reviewed: Feb. 2, 2011

I just made this for my kids, and they really enjoyed it. I doubled the recipe, and it seemed a little dry when I creamed the butter and sugar, so I added 1/8 cup canola oil for moisture. Also, I did not have whipping cream, so I used evaporated milk for the sauce, and it turned out o.k.. My daughter rated the sauce alone 3 stars, and the cake alone 4 stars, but together she gave it a 5. Although, she liked the cake enough she said it did not even need the sauce.

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Reviewer:

Ma's Cafe

Reviewed: Dec. 26, 2010

Very easy-- followed recipe exactly, and it came out great. I brought it to a party-- didn't bring the cream sauce, but served it with vanilla ice cream and whipped cream. A big hit!!!

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Reviewer:

RosieROo

Reviewed: Dec. 7, 2010

Not only was this cake phenomenal, but it was quick and easy. The cream sauce brought it over the edge from being a nice "afternoon tea" kind of cake, to something worthy of the holiday table. Next time I might try mixing in some other fruit (dried apricots or frozen blueberries) and maybe even some nuts. Absolutely wonderful!

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Reviewer:

ahfisher

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 22, 2009

I prepared this cake for 80 people and it was the talk of the night. Easy to make, followed the original recipe.

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Reviewer:

kevin5050

Reviewed: May 17, 2009

Very moist cake. Can also bake in bundt pan for 40-45 minutes (frozen cranberries; slightly less if fresh cranberries).

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Reviewer:

Jody

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

Reviewed: Dec. 18, 2008

This the cranberry christmas cake my aunt made for our family Christmases 50 years ago, I loved it, so glad to find the recipe here. My favorite Christmas dessert.

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