Excellent recipe! It is very moist, tasty and has a beautiful presentation. It works well as a dessert as well as a morning treat. The only change I made was to add orange zest (a little on the bottom and in the cake batter). Orange and cranberry go so well together, I just couldn't resist! A definite keeper!

really good recipe! Didn't change a thing. We love it and want some more of it!

I was happy how this turned out, not only did this taste good but looked very pretty. I will make this one the next time I have guests. I used walnuts because that is what I happened to have and I agree that the cranberries and the nuts taste good together. Pretty easy to make too!

This was delicious. My whole family loved it. I left out the pecans 'cause my husband and daughter have nut allergies so I increased the amount of cranberries. Will make again.

I just made this cake this afternoon because my husband loves this cake very much, I have to make it almost very weekend. This time I used walnuts instead of pecan, it was as good as pecan. I used "cake & pastry" flour and baked it at 350F for 45 minutes, it turned out soooooo good, sooooo soft. If I wouldn't have thought that I have to control my weight, I could have eaten at least half of it.

I just tried this tonight on a whim. I baked it in a 9 inch iron skillet for about 45 minutes at 350. Yum! Even my picky husband said it was fabulous! Thanks for the "keeper" recipe!

Okay

This is a great recipe. I made it to take to a friend who was recently released from hospital and it was an awesome gift. I made it as directed, only adding 1/4 cup more pecans. I did use a 9-inch pan, but found it needed more than 60 minutes to bake (might be my oven) - next time I'll keep it in 10 to 15 minutes longer. Thanks for the recipe, Marjorita.

I always have an apple around, so I diced one and added it to the cranberries and used walnuts instead of pecans...delicious...

The only change I made was to use blueberries instead of cranberries, and to cook it at 325 for 45 minutes (I used a dark pan). Fantastic - the only other thing I would change is to add just a little less sugar and perhaps more nuts as they disappeared in the mass of berries. Tasted so good though - excellent!

The cake was really nice and moist! I used dried cranberries and the taste was still great. The only thing I would change would be to add more nuts the next time around.

What a womderful way to use up leftover cranberries that I froze from the holidays! I cut the cranberries in have and arranged them along with the chopped pecans. My 18mo old son ate more than I did! Kudos!

Turned out beautiful. Baked it in a springform pan and the presentation was awesome!

What an awesome recipe!! So easy to make and tasted excellent! I baked it in an 8 inch square pan sprayed with nonstick cooking spray and it was great! I loved the combination of the tart cranberry topping with the sweet cake! A+++++

I made this for Christmas brunch plus 2 others for gifts. All 3 turned out wonderful. Such an easy recipe to put together. I added more cranberries and used 1/2 whole wheat flour 1/2 white flour with no difference in taste. Make sure you put in a greased springform pan.

This is absolutely beautiful and delicious. I used 2 C. cranberries and 1 C. pecans, and added them to the brown sugar/butter mixture before pouring into the pan. Baked at 325 for ~65 minutes, and otherwise followed the recipe exactly. Perfect for the holidays, and as a dessert, too!

I made three of these for three seperate Thanksgiving occasions and the third one came out perfect! Third times a charm, right? My boyfriend and I couldn't stop eating it though! The other two came out a little dark on the bottom and not near as moist as the third one. I didn't bake it for the full 60 minutes, more like 45 minutes but I'm sure every oven is different so just keep an eye on it and take it out as soon as its done. I think the brown sugar-butter mixture on the bottom can burn easily if overbaked and it didn't have a pleasant taste. Also, I added extra cranberries, pecans, and cinnamon so if you're into these ingredients, add on! Also I noted some pictures of the cake aren't as pretty as others and I'm all about the oohs and aahs. When laying the pecans and cranberries on the bottom, be sure to get an even mixture so when the cake is turned upside down you can see all the beautiful colors and textures. Great recipe, I would definitely make it again!

I made this recipe twice at Christmas, one for my boyfriend's parents and one for my family, and it was a hit both times! I followed the suggested increases in nuts, cranberries, etc. in other comments but otherwise followed the recipe exactly. The cakes were so beautiful when I flipped them out of the pan that my dad was inspired to photograph them. One tip - definitely cook the full time if not a little longer - I did about 65 minutes on the first one, covering with foil for the last bit, and it was perfect. We took the second one out a little sooner and it wasn't cooked all the way through in the middle, as many others have reported. Just be patient, let it go a little longer than you think you need to, and it will be fantastic.

This recipe is quite easy to follow and the results are excellent. I use 1/2 C. of brown sugar and 2C. of cranberries. It makes the topping of the cake a little more tart and absolutely delicious. It was a huge hit in my home!!!