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Reviewed: Jan. 14, 2008

Water ingredient edited by the allrecipes staff on 1/14/2008.

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cheesemite

	Cooking Level: Intermediate Home Town: Coldwater, Michigan, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 22, 2007

Really loved this cake, as did the rest of my family. I added 1/2 cup of Craisins to the batter because I wanted more cranberry flavor and it turned out great. The frosting is very soft but all I did was leave the cake in the fridge until I was ready to serve and the icing firmed up just fine.

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Emily

	Cooking Level: Intermediate Home Town: Elyria, Ohio, USA Living In: Hartpury, Gloucestershire, England, U.K.
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Reviewed: Nov. 21, 2006

This is a delicious recipe, great for Christmas or Thanksgiving. One thing I found, the amount of water wasn't listed in ingredaints, si I started off with 1/4 c. water,and increased it little by little until it was the correct consistancy of cake batter-which eneded up being about 1c. total of water.

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Jessica

	Cooking Level: Expert Home Town: Patchogue, New York, USA Living In: Holiday, Florida, USA
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Reviewed: Nov. 20, 2005

Recipe is incomplete, no mention of water until directions. Frosting is soup, not "creamy or soft"

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Reviewer:

Nele


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Reviewed: Dec. 23, 2004

Excellent recipe! Everyone loved it-I decided to use 1/2 whole cranberry sauce and 1/2 jellied and I had no problems at all with the consistency of the frosting..It was so good in fact we used the leftover frosting on some other things.

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Reviewer:

CHRISTINE32547


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Reviewed: Aug. 13, 2004

served this at christmas. everybody loved it. will make again.

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Reviewer:

rustysmom


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Reviewed: Mar. 12, 2004

I made this cake for an office birthday everyone LOVED it!! it was so moist adn full of flavor. I am deff. going to make it again!! Oh I added 1 cup of water that little detail was left of the how much part of the ingred.

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Reviewer:

TC1893

	Cooking Level: Intermediate Home Town: Pontiac, Michigan, USA Living In: Allen, Texas, USA
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Reviewed: Dec. 11, 2003

I thought the cake was very good and so did others I served it too. I also felt the "frosting" was not very thick even though I did use the whole cranberry sauce, but I carefully spooned it on the first layer so it partially ran down the sides and did the same on top. I did not use it all, so put the rest in a container and people could use more if they liked. I'm wondering, since it calls for 1/4 c. sugar, maybe use 1/4 c. powdered sugar, if that would firm it up a little. Might try that the next time. A very pretty cake for the holiays.

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SHARYN MCDONALD


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Reviewed: Nov. 1, 2003

This was super easy. I could not find cranberry applesauce in the store so I mixed canned cranberries with applesauce. I am sure the use of the applesauce instead of oil makes the cake slightly lower in fat. I anticipated the frosting being overly soft...but it wasn't. I used it to frost the entire cake....and it held up fine. I used the jellied cranberry sauce for the frosting not the kind with the whole berries....maybe this made the difference.

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Reviewer:

ANNMARIEDA


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Reviewed: Dec. 13, 2002

THIS IS A VERRY DIFFERENT CAKE. VERRY GOOD. MY GRAND CHILDREN COULDN'T GET ENOUGH.

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Reviewer:

GRANNYROB


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Reviewed: Aug. 29, 2002

This recipe was easy, but the presentation was a huge disappointment. The frosting was much too soft to support the cake and went all over the place.

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Reviewer:

RCANDLAND


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