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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Jody

Cooking Level: Expert

Home Town: Neenah, Wisconsin, USA

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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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ginny m

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Reviewed: Nov. 21, 2007

I have made this twice and Hmm...I can't decide if I like this or not. The second time I omitted the nutmeg and orange zest and I used 2 Tbsp. of Almond extract instead. It was a little better but still needed more sugar or something as I felt it was on the bland side, but very tart. The cake is very moist and pretty.

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Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 25, 2007

This was great! I really enjoyed it. I think the only change I would make would be to add perhaps 1/2 tsp. of salt (I'll have to experiment to see.) It had a bit of blandness that I think was only the lack of salt rather than flavor. As suggested below, I added a topping of cinnamon, flour & sugar, and it was excellent. Yum!

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 4, 2006

Really good cake! I made a few minor changes - in the sauce I used only 1 cup sugar and half the butter. In the cake, I had to use lemon juice (2 tsp) instead of zest and I also subbed Splenda for half the sugar. I tossed a few chopped pecans and a bunch of cinnamon with a couple pinches of flour and sugar and sprinkled that over the top before baking, which I highly recommend for presentation. I thought this was plenty moist as is. Also thought I'd mention it has a pretty strong nutmeg flavor.

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LovesCheese

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Reviewed: Nov. 27, 2006

I doubled this recipe and baked the cake in a bundt pan for 45-50 min. I sifted the flour. I might add another egg next time for moister cake. However, the rich, simple butter sauce was a nice complement. A little grated orange peel might be nice to add to the sauce.

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SEWELL COOK

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Reviewed: Nov. 11, 2006

My mother has made this cake at Christmas time for thirty years. I have come to anticipate it as much as all the other things we wait for at Christmas. The only thing I noticed different about this recipe from my mother's is she uses cake flour instead of all purpose. Not sure what the difference would be. The combination of the tart cranberries and the sweet buttery sauce is delicious!

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